| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 4 | Servings | |
INGREDIENTS
| 1 | c | Chinese leaves, sliced |
| 1 | c | Broccoli florets |
| 1/2 | c | Carrots, sliced |
| 1/2 | c | Cauliflower florets |
| 1/2 | c | Prik chi fa (Thai jalapenos), mixed red and green, julienned |
| 1/4 | c | Snow peas |
| 1/4 | c | Mushrooms, sliced |
| 1/4 | c | Shallots, sliced |
| 2 | tb | Lime juice |
| 1 | tb | Light soy sauce |
| 1 | tb | Palm sugar |
| 1 | tb | Nam prik pao (roasted chili paste in soy bean oil) |
| 1 | c | Bean sprouts |
INSTRUCTIONS
Ruam mitr means "everything in together", and literally this refers both to the cooking style, where all the ingredients to be cooked are added together, and the selection of ingredients, which most typically consists of selecting a little of all the veggies in your store cupboard. method: Heat a little peanut oil in a wok or skillet over medium heat, and stir in the nam prik pao and soy sauce. When mixed and aromatic, add all the other ingredients except the sugar and bean sprouts. Stir fry until just cooked (the vegetables should still be crispy), tasting for balance. Add sugar to taste. If the mixture becomes too dry, add a little water. If it remains too wet, add a little arrowroot powder to thicken the sauce. Remove from the heat, stir in the bean sprouts, and serve with steamed white rice Posted to CHILE-HEADS DIGEST V3 #171 Date: Thu, 28 Nov 1996 13:06:34 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>
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