Tag Archives: stir-fry

Snow Pea Stir-fry


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


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.

serves 4