Khua Phak – stir-fried greens

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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.

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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.

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6. Stir in cayenne if you’re using it.

7. Serve over rice.

serves 4

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