Friday, July 8, 2011

Thai Vegetable Stir Fry

Thursday Menu – Roasted Chicken, Thai Vegetable Stir Fry, Brown Rice
Farm Share Food – Basil, Cabbage, Carrots, Scallions, Sugar Snap Peas, Summer Squash

I put the Thai flavors together for tonight’s stir fry. The idea came from a stir fry guide a friend of my sent me years ago called Pam Anderson’s Fool-Proof Stir Frys (adapted from USA Weekend). In this post I will include the recipe for the Thai Vegetable Stir Fry and then share the comprehensive list of vegetables the original recipe suggests for stir fry. I’ll share different sauce recipes in the weeks to come – Soy-Sesame, Fresh Herb, and Sweet & Sour.

Thai Vegetable Stir Fry

Printable Version

1 T low sodium soy sauce
1 T sherry
2 T vegetable oil
1 large onion, cut into 8 wedges
1 T fresh ginger, minced
1 T fresh garlic, minced
1 pound vegetables – shredded cabbage, sliced carrots, sliced scallions, halved sugar snap peas and moon of summer squash
Lime juice, for drizzling

Thai Sauce
2 t cornstarch
¼ cup + 2 T chicken broth
¼ cup soy sauce
2 t rice wine vinegar
2 t sesame oil
½ heaping t red pepper flakes
½ t sugar
¼ cup of basil, minced

Combine soy sauce and sherry. Prepare the sauce ingredients – combine and whisk together.

Heat wok or deep skillet until very hot. Add 2 T oil and heat. Add onion and soy sauce/sherry mixture. Stir Fry 1 minute until the onion begins to brown. Add ginger and garlic. Cook 1 minute. Add veggies and stir fry about 3 minutes. Add the sauce and stir to coat the vegetables. Stir until the sauce turns glossy. Transfer to a serving dish and sprinkle with lime juice. Serve over rice.

Stir Fry Vegetables (one pound needed, pick at least two) – Asparagus, Bell Pepper Strips, Broccoli, Bok Choi, Shredded Cabbage, Carrots, Eggplant chunks, Mushrooms, Scallions, Sugar Snap or Snow Peas, Summer Squash or Zucchini Moons

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