[CH] Thai-style stir-fry
Margo Thompson (Margo.Thompson@uvm.edu)
Thu, 23 May 2002 08:58:46 -0400
The May/June issue of Cook's Illustrated has a set of very tasty
Thai-style vegetable stir-fries. Sure, they aren't the Colonel's
recipes, but I can find all the ingredients here in
ethnically-challenged Vermont. And they are awfully good. They all
start with the same base for the sauce:
3 T fish sauce
1 T lime juice plus 1 t grated lime zest
1 T light brown sugar
1/8 t red pepper flakes (yeah, right: substitute a minced Thai chiles
to your taste)
The variation we tried was a peanut sauce with broccoli and red pepper:
Add to the base:
3/4 C coconut milk
1/4 C water (I forgot this one time, didn't really matter)
3 T smooth peanut butter
This gets poured on the sauted vegetables, which have been done with
some garlic and ginger (maybe more chiles here, too), in the pan and
heated through. Serve with rice.
This was an excellent side to grilled skirt steak. It was less
successful with scallops added--little bay scallops got lost, larger
ones might have worked better.
We're going to try the red curry variation next (Add to base: 1 C
coconut milk, 2 t red curry paste--probably more). This goes with
cauliflower and snow peas, sauted with garlic and ginger, garnished
with minced basil. I think shrimp would be a good addition, we'll see!
--
Margo Thompson
Asst. Professor, Art History
Art Department
Williams Hall
University of Vermont
72 University Place
Burlington, VT 05405-0168
(802) 656-0667