|Stir Fried Vegetables|
Not that I’m committing to letting it all go but I’m definitely going to cut way back. I still have some sweet things to share but I’m going to try to kill that sweet tooth for a little while. Well, at least until Valentine’s Day… I guess salt here I come. Just kidding. Maybe not really.
So last night for dinner I made this. It is a good start though I know the healthy crew (whoever they are) will pick it apart. OK! I know. Rice, salty sauce, nuts. Jeez. But hey! I got my 5 servings of veggies in. A girl has to start somewhere. I love Asian food-my favorite is Vietnamese. But today it is Thai. I believe they stole this recipe from the Chinese. Well, they did add fish sauce instead of oyster sauce and cashews instead of peanuts. And being a girl who isn’t that big on peanuts I prefer the cashews. Just don’t use too many.
This is a quick dish. Lots of fun slicing with the new knife my mom sent. A Global Chef knife. Expensive but worth it. You will feel like a pro, I promise. So get to work-just don’t cut yourself. And please add broccoli. I would have but the person in my life who is complaining about sugar hates broccoli. Next time I’m going to ignore him. In fact I think I’ll give him broccoli instead of rice. That will show him!
Happy New Year!
|Royal Thai Chicken with Cashews|
Royal Thai Chicken with Cashews
1 lb boneless chicken breasts
Black Pepper freshly ground
2T canola or peanut oil
1 small onion sliced
3 garlic cloves chopped
½ to 1 t chili paste
3 green onions cut on the diagonal in 1 inch pieces
4t fish sauce
1T dark soy sauce
½ to 1 t brown sugar
1 fresh red chile sliced and seeded
Cut the chicken into bite sized pieces and mix with black pepper. (I use about 4 really good grinds of the mill.)
Heat the oil in wok or a wide skillet. Add the cashews and stir over medium heat until roasted and golden. Do not let them burn. Remove from wok with a slotted spoon.
Add onion and garlic to wok and stir fry for about 3 minutes. Add chicken pieces. Stir fry until chicken is opaque-about 2-3 minutes. Add green onions, fish sauce, soy sauce and chili paste plus the sugar. Stir about another minute. Then stir in toasted cashews.
Serve with jasmine rice and the stir fried vegetables below.
Stir Fried Vegetables
1 large onion sliced
1 medium carrot peeled and sliced thinly on the diagonal
2 garlic cloves chopped
1 inch piece of fresh ginger peeled and cut in slices (if you don’t have it you don’t need it)
½ c dried shitake mushrooms reconstituted or substitute fresh or regular mushrooms in which case I would use a cup
1 red pepper seeded and cut into strips
1 stalk of broccoli cut into florets (if you have a broccoli hater add other vegetables of your choice)
3 green onions cut in 1 inch slices
2 T canola or peanut oil
3T chicken stock
2T fish sauce
2T light soy sauce
1T lime juice
1T honey or brown sugar
2t cornstarch mixed with 3T water until smooth
1t chili paste if you want these spicier
Before you start cooking have everything ready and sliced and your sauce mixed in a cup. (I make these before I do the chicken. You can reheat in microwave but you can keep them warm in the oven also OR just tent with foil.)
Place wok over medium high heat. Add oil and swirl it around wok. Add onion and cook 1 minute. Add carrot, garlic, ginger and stir fry for another minute. Now add the mushrooms and stir until the carrot begins to soften.
Add red pepper, broccoli and green onions then pour in the sauce. Stir until vegetables are cooked to your liking but I prefer them crisp. Add more sour, spicy or sweet if you want it.