Tuesday, February 9, 2010
Crispy Vegetable stir-fry salad
It is cold in the North and I was in the mood for something hot today. So today, I will share a Thai recipe with you all (Yum puk grob) in the hopes that it will keep you warm.
This recipe serves 4.
2 tbsp peanut or vegetable oil
1 bunch of scallions, coarsely chopped
1-inch piece fresh gingerroot, peeled and finely chopped
2 lemongrass stalks, halved
2 carrots, peeled and cut into thin sticks
1-small head broccoli, cut into florets
2 oz. baby corn, halved lengthwise
2 oz. canned water chestnuts, drained
1 tbsp red curry paste
8 oz. rice flat rice stick noodles, (linguine can also be used)
4 tbsp sesame seeds
Directions: Heat the oil in a preheated wok. Add the scallions, ginger, and lemongrass and stir-fry over medium-high heat for 2-3 minutes, or until starting to soften. Add the carrots, broccoli, and baby corn and stir-fry for 3-4 minutes until starting to soften. Add the water chestnuts and curry paste and stir well, then stir-fry for an additional 2-3 minutes.
Discard the lemongrass.
Meanwhile, cook the noodles in a large pan of lightly salted boiling water for 4-5 minutes until just tender, or according to the package directions. Drain and return to the pan. Add the sesame seeds and toss to coat.
Add the noodles to the stir-fry vegetables and serve immediately.
Happy Adventures in the Kitchen!