Thursday, November 1, 2012

Phad Phak (Thai Stir fried vegetable)

Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book "How to Cook and Eat in Chinese', to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Making a stir fry is one of the easiest, cheapest, and quickest ways of creating a great healthy and satisfying meal. By choosing a wide range of veggies, you can not only get a great mix of important micronutrients that fill the nutritional gaps in diets,  but they also make the dish look vibrant and colourful.

Adapted from Hip Asia by Taj- Connemara

Serve:   4
Preparation Time:  20 minutes

Ingredients:
Broccoli:                100 grams
Zucchini:                100 grams
Baby corn:             100 grams
Asparagus:             75 grams
Haricot bean:          125 grams
Button mushroom:   75 grams
Chinese cabbage:    75 grams
Bok Choy:              75 grams
Oyster Sauce:         75 grams
Pimentos:                60 grams
White pepper:         1 teaspoon
Vegetable stock:     1 cup
Garlic:                     50 grams (chopped)
Oil for stir frying

Method:

1) Heat oil in a wok. Saute garlic till light brown.
2) Chop vegetables in dices and add to the wok. Toss well
3) Add oyster sauce, white pepper and pimentos
4) Add vegetable stock and stir-fry the vegetable till cooked.
5) Serve hot with a bowl of brown rice.

BON APPETIT..