Skip to main content

Fried mix-Vegetable

Ingredients

  • Bamboo Shoots     1 tablespoon
  • Thick soy sauce     2 cups
  • Chicken broth    1/2 teaspoon
  • Salt 2 cups    Vegetable oil 2
  • Chinese Broccoli    1 teaspoon
  • Sasame oil    1 tablespoon
  • Cornstarch    10
  • Dried black    mushroom


Method

Heat the oil in the pan. Fry broccoli until cooked and remove from heat. Leave 4 tablespoons of oil in the pan,
pour chicken broth and add lettuce.

Cover the pan for 3 minutes. Then put bamboo shoots, black mushroom, thick soy sauce, sesame, salt and fried chinese broccoli. Add the cornstarch mixed with water. Stir until cooked and serve hot.


Note: Available vegetables can be used, for example; young corn,red or green bell pepper, riped tomato, mushroom etc.

Popular posts from this blog

Thai dessert Kanom mau Gang recipe (Baked mung bean pudding)

60g(1/4cup) dried yellow mung beans, soaked overnight in water , then drained 500 ml (2 cups) water 3 tablespoons oil 4 tablespoons sliced shallots 3 eggs 1 1/2 cups thick coconut milk 2/3 cup shaved palm sugar or dark brown sugar a teaspoon pandanus or vanilla essence 1 baking tray Method In a saucepan, boil the mung beans in the water until soft, 10 to 15 minutes. Remove and drain. Set aside to cool. Heat the oil in a work or skillet, stir-fry the shallots over medium heat until fragrant and golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Reserve the oil for glazing. Grind the cooked mung beans to a smooth paste in a blender. Add the eggs, coconut mile, sugar and pandanus or vanilla essence, and blend until well combined. Preheat the oven to 180 C Grease a baking tray with the reserved shallot oil. Pour the mung bean mixture into the tray and bake in the oven for 15 to 20 minutes until the pudding is firm. Rem...
Read more

All About Thai Curry

By Napatr Lindsley When people hear the words "Thai Curry", the first thing that comes to their mind is some spicy coconut milk with curry paste. This is not totally true. Thais say "Kaeng" which means "Curry". However, Kaeng in Thailand does not only mean curry, but it means the cooking process of mixing various kinds of vegetables with liquid like water or coconut milk. It can be spicy or non-spicy or a vegetarian or non-vegetarian dish like soup, stew, curry or even dessert. I will use the word "Kaeng" throughout this article. In Thailand, there are 2 types of Kaeng: Kaeng Jued and Kaeng Ped. Ped literally means spicy and Jued means tasteless. Kaeng Jued usually refers to non-spicy soup dishes. Kaeng Jued Kaeng Jued dishes are usually comprise of broth, vegetables and meat. Homemade broth is preferred over bouillon cubes. Broth is made from boiling pork ribs or chicken bones in water for a long period of time. You will often hear Thais say ...
Read more

Tom Yum Kung

Ingredients 1/2 kg. Shelled prawns 1 cup Cleaned mushroom (cut in half) 2-3 pieces Galingale (Kha) Ground lemon glass (cut in 2 inches long) 2-3 leaves Makrut 2-3 pieces Broken chili 1 1/2 tablespoons Lemon juice 1 1/2 tablespoons Fish sauce 2 1/2 - 3 cups Broth Method 1. Put Kha, mushroom, prawns in boiled broth. 2. After boiling, put in lemon grass, makrut and fish sauce. Serving Put the cooked materials in a soup bowl. Add boiled broth and chili, squirt in lemon juice.
1 comment
Read more