Somewhere on the South East Asian Peninsula
This is not Strictly Thai, nor is it Vietnamese so as someone from Vietnam's eye's would pop open in wonder, but it is a foray into a South Asian Stir fry with my fav elements of each cuisine. As all home cooling should be it's to my taste, so it's fits me almost perfectly. This was a fine first try, building a dish on the morphing of three or four separate recipes and hoping for the best.
So what is it I like? coconut, green and red curry, pork I adore frutta di maiale. I also like ginger and heat and veggies, so I thought I 'd take a shot at a classic As in restaurant staple:
Crispy pork stir fry over snow peas and bell pepper and onion.
The ingredents
1 pound of pork cut for stew, then further cut down into littler strips and chunks
1/2 pound of snow peas, end trimmed and cut into 1 inch-ish pieces
a bell pepper cu into strips
fresh cashews (unsalted and chopped)
Peanut oil (3 tbsp)
1 large shallot, minced
3 cloves of garlic, finely chopped and crushed
Lemongrass - finely chopped
a big chunk(about an inch) of fresh ginger, peeled and finely diced/minced
coconut sugar
coconut milk
2 tbsp soy sauce
1 squirt of fish sauce
green Thai curry paste
cracked back pepper
A cup and a half of white rice
The rough how-to:
Make your rice with a half fistful of minced ginger.
In a sautee' pan add a tablespoon of peanut oil, add some shallot and garlic/lemongrass and 2 tsps of soy sauce till blended then sautee' the snow peas on high heat for a two mins before adding the bell pepper slices for an additional 1.5 mins or so. add in the crushed cashew for the last minutes
Set aside
add more peanut oil , let it heat up to almost smoking and brown/crisp up the pork. 3-5 mins tops.
add shallots, garlic, lemongrass coconut sugar, fish sauce, Thai green curry paste (two tsps - to taste)
*optional: some chopped serrano or Jalapeno peppers for heat
When you've got a bit of a sauce going with the meat and blend items.spoon in two tablespoons of the top, think lyer of coconut milk out of the can. fold in and heat for 3 or four mins.
Plate it over the rice, peas and peppers with some scallions....
So what is it I like? coconut, green and red curry, pork I adore frutta di maiale. I also like ginger and heat and veggies, so I thought I 'd take a shot at a classic As in restaurant staple:
Crispy pork stir fry over snow peas and bell pepper and onion.
The ingredents
1 pound of pork cut for stew, then further cut down into littler strips and chunks
1/2 pound of snow peas, end trimmed and cut into 1 inch-ish pieces
a bell pepper cu into strips
fresh cashews (unsalted and chopped)
Peanut oil (3 tbsp)
1 large shallot, minced
3 cloves of garlic, finely chopped and crushed
Lemongrass - finely chopped
a big chunk(about an inch) of fresh ginger, peeled and finely diced/minced
coconut sugar
coconut milk
2 tbsp soy sauce
1 squirt of fish sauce
green Thai curry paste
cracked back pepper
A cup and a half of white rice
The rough how-to:
Make your rice with a half fistful of minced ginger.
In a sautee' pan add a tablespoon of peanut oil, add some shallot and garlic/lemongrass and 2 tsps of soy sauce till blended then sautee' the snow peas on high heat for a two mins before adding the bell pepper slices for an additional 1.5 mins or so. add in the crushed cashew for the last minutes
Set aside
add more peanut oil , let it heat up to almost smoking and brown/crisp up the pork. 3-5 mins tops.
add shallots, garlic, lemongrass coconut sugar, fish sauce, Thai green curry paste (two tsps - to taste)
*optional: some chopped serrano or Jalapeno peppers for heat
When you've got a bit of a sauce going with the meat and blend items.spoon in two tablespoons of the top, think lyer of coconut milk out of the can. fold in and heat for 3 or four mins.
Plate it over the rice, peas and peppers with some scallions....
Comments
Post a Comment