4 OZ. of Thai noodles (Cooked)
2 TBSP vegetable oil
2 cloves of garlic
2 thinly sliced ham steaks ( ¼” thick)
¼ red bell pepper sliced thin
¼ yellow bell pepper sliced thin
3 scallions chopped
Fresh cilantro chopped for garnish
½ cup frozen peas
½ cup frozen broccoli
½ cup rehydrated dried shiitake mushrooms
Lime slices optional
Fresh Thai Basil (from my garden) cut into thin strips with scissors.
3 TBSP Vegan fish sauce
1 TBSP soy sauce
3 TBSP light brown sugar
1 TBSP Sriracha
2 TBSP creamy peanut butter
Mix all the sauce ingredients in a bowl with a small whisk.
In an iron Dutch oven add the oil and brown the ham, remove. Cut into thin slices.
Throw in all the veggies and stir fry 10 minutes on medium.
Add the sauce and mix. Heat until everything is hot.
Serve over hot noodles, add more Sriracha and cilantro
The Little Woman doesn’t like a real fishy flavored fish sauce. That kinda sounds like a paradox. So, I learnt to make a Vegan Fish Sauce, and it was good. I used it in a Thai recipe.
2 cups water
3 TBSP soy sauce
½ cup dried shiitake mushrooms
2”x4” piece of Kombu (Sea Kelp)
2 cloves of whole garlic
Place all in a small sauce pot and reduce on medium heat until you’re are left with 1 cup of sauce. Strain the liquid and put in a jar and place in the frig. Use the mushrooms and garlic in your Thai dish.
1 carrot – cut into matchsticks
½ red bell pepper – cut into match sticks
½ red onion – chopped
2 green onions (scallions) – chopped thin
½ inch fresh ginger – run through a small shredder
2 to 3 cloves garlic – run through a small shredder
1 TBSP vegetable oil
2 TBSP butter
Salt and pepper
3 chicken thighs
Water, strain and retain ½ cup chicken broth
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Cut leaves from stem)
Might even add Sriracha at the end
Start the rice to cook, should be 30 minutes in a rice cooker.
In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep ½ cup of natural broth.
In a large Dutch oven add vegetable oil and butter and sauté the chicken until coated. Add the red onion, green onions, garlic and ginger and sauté. Add the carrots and red bell. Cook on medium several minutes. Add the chicken broth. Cook several minutes.
Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P.
Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.
No pics, just totally awesome.
2 Baby bok choy
Cut baby bok choy in half.
1 tsp sesame oil
1 TBSP soy sauce
1 tsp red wine vinegar
1 tsp sugar
Mix the sauce ingredients.
Heat oven to 350°. Place the bok choy on a pan and drizzle the sauce over the bok choy. Place in oven and cook 8 minutes. Turnover and cook another 8 minutes and serve.
As of 2/8/20
2 Salmon fillets
3 TBSP honey
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP grated ginger
1TBSP grated garlic
1 sliced green onion
In a small sauce pan mix the sauce ingredients and bring got a boil. Pour half over the salmon fillets.
Heat oven to 350°. Cook the salmon fillets 12 minutes. Pour the remaining sauce over the fillets and serve.
As of 2/8/20