| Ingredients: 1/2 Cup(s) chopped Chinese "flowering" cabbage 1/3 Cup(s) thinly sliced carrot 3 cut in half lengthwise corn, baby 2 (or any kind) mushroom, straw 1/3 Cup(s) bite-size (caulifl. or asparag.) broccoli 1/2 sliced tomato 1 Clove(s) smashed (with skin if want) garlic 1/4 Cup(s) chix or beef stock, or water 2 Tablespoon(s) oil, soy 1 Teaspoon(s) (2 T water mixed with) tapioca flour 1 Tablespoon(s) light (or soy sauce 1 Tablespoon(s) oyster sauce 1/2 Teaspoon(s) (pinch of pepper with) sugar |
Directions:
Note: A Vietnamese/Asian grocery will have Chinese flowering cabbage, tapioca flour, white soy sauce (which isn't white), oyster sauce, and other odd ingredients. Other Note: You can use any veggies. Prep everything first. Helps to steam/nuke carrots first. Style note: When adding veggies, slide them down the wok from your side. Prevents splashing. 1. Mix all sauce ingredients (soy sauce, oyster sauce, sugar with pepper), and set aside. 2. Place oil in wok overo high heat, and when hot add the garlic in skin (which prevents burning) and fry for 5 seconds. 3. Dump all veggies on top of garlic, stirring until they are slightly softened but still crisp. 4. Add water, red chili, and sauce mixture, and add tapioca flour mixture until sauce thickens. 5. Remove from heat and serve with rice. |
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Thai panaeng curry paste (Chiang Mai) (
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1/8 Teaspoon(s) roasted cumin seeds 1/8 Teaspoon(s) peppercorns 1/8 Teaspoon(s) salt 1/2 Teaspoon(s) roasted coriander 1 roasted mace 1 pod cardamom 1 long green roasted (mild) chili 3 *** (or more) dried chili, red 1/2 Teaspoon(s) peeled, chopped galanga root 1/4 Teaspoon(s) minced peel of lime 1/4 Teaspoon(s) shrimp paste 1 Tablespoon(s) shallot 1/2 Tablespoon(s) garlic 1/2 Tablespoon(s) (lower 1/3 only) lemongrass 1 Teaspoon(s) root of cilantro |
Directions: *** seeds removed, soaked in water for at least 10 minutes, then finely chopped 1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.) 2. Add all remaining ingredients and pound using pestle and mortar until paste is smooth, no lumps. If using a blender, grind dry spices, then combine all in blender with 2 T water, and blend 3-5 minutes (till smooth). NOTE: To store the curry paste, fry 1 part paste to 2 parts oil. When the oil separates, put in container (oil included). Refrigerate or freeze. (Refrigerated, it can last five months.) |