Tag Archives: stir-fry

Snow Pea Stir-fry

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I love snow peas – raw or cooked.  I also love the flavors that are on them in this stir-fry: garlic, sesame, and soy sauce.  When I made this and took the picture, I left the snow peas whole because I think they’re pretty that way. After eating it though, I think it’s a good idea to cut them into bite-sized pieces so they can fit on your spoon! Continue reading

Zucchini Stir-fry

2 T oil

1/2 onion, chopped

2 garlic cloves, chopped

4 C zucchini, chopped

1/4 t cayenne pepper

1 t bullion

1 T soy sauce

1 T oyster sauce

2 green onions, chopped

1/4 C cilantro, chopped

  1. Saute the onion and garlic in the oil until they are softened.
  2. Add the zucchini and saute briefly.
  3. Add the cayenne, bullion, and sauces.  Stir-fry until the zucchini is cooked through, but not mushy.
  4. Top with green onions and cilantro before serving.

serves 4

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