James made dinner this evening while I took notes and played sous chef. Stir fried greens are a very common meal in Laos, although “khua” (the stir-frying technique) actually came from China years ago.
2 C rice
1 T oil
2″ fresh ginger
3 cloves garlic
1 carrot – thinly sliced
1/2 C chopped tomatoes
1 T each – soy sauce, oyster sauce, sesame oil
1/2 C broth
bunch of phak kat som (bok choy, spinach or other dark leafy greens would probably work) – wash, remove thick stems, and chop.
1/2 t cayenne pepper (optional)
1. Start the rice.
2. Smash ginger and garlic to a paste with a mortar and pestle. This is the easiest way, but you could chop and use a garlic press too.
3. Saute ginger and garlic in the oil
4. Add carrots, tomatoes, broth, and sauces. Cook until carrots are tender.
5. Add greens and simmer until greens wilt.
6. Stir in cayenne if you’re using it.
7. Serve over rice.