| 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>
A Message from our Provider:
“When I grow up, I want to be like Jesus.”