Ingredients:
1 head Napa cabbage, chopped
1 daikon radish, sliced to 1 inch “fingers”
1 cup carrot, shredded or cut small
2 Serrano peppers, red preferred, sliced thinly
1/4 cup cilantro, chopped
Spicy Thai Salad Dressing Read More
Mushroom Tom Yum
Soup Ingredients:
1 lemongrass stalk, cleaned and crushed with a kitchen mallet, then tied into a knot
1 oz dried Oyster mushrooms, chopped
1 oz dried Shiitake mushrooms, chopped
3 kaffir lime leaves, dried or fresh, left whole
1 knob galangal, peeled, sliced, and smashed (or 1 t ginger plus 1/4 t ground black pepper)
6 cups water
1 tablespoons fish sauce Read More
Spicy Thai Salad Dressing
Ingredients:
1/4 cup of lime juice, freshly squeezed
2 T fish sauce
2-5 Thai chilies
10 garlic cloves
Optional: a pinch or two of sugar Read More
Spicy Thai Coconut Chicken Soup (Tom Gar/Ka Gai)
Another delicious recipe from the Needed Killing Series of mysteries by author Bill Fitts.
Prep time: 15 minutes
Total time: 35 minutes
Servings: 6
Ingredients:
1/4 C fish sauce
1/4 C fresh lime juice
2 T garlic, minced
1/4 t cayenne pepper
1/2 t ground turmeric
3/4 lb boneless skinless chicken breast
3 T vegetable oil
2 (14 oz) cans coconut milk (do not use light coconut milk)
2 C water
Garnish:
2 T sliced green onion
1 T chopped fresh cilantro Read More
The Moo Shu of Peace
Ingredients:
1/2 cup vegetable stock, low sodium
2 T plus 1 t soy sauce, low sodium (divided use)
2 T plus 1 t sesame oil (divided use)
1 T rice wine vinegar
1 T cornstarch
1 t honey
3 eggs
1 small red onion, thinly sliced
2 T fresh ginger, grated or finely minced (from a jar is fine)
1 1/2 cup shitake mushrooms, sliced into strips
1 T garlic, minced (from a jar is fine)
4 cups cabbage, thinly sliced, (about half a large head of cabbage)
2 cups snow peas, cut on the diagonal
2 cups carrots, shredded (a small bag of pre-shredded carrots is fine)
2-3 green onions, sliced
2 T neutral high heat wok oil (divided use)
1 jar Hoisin sauce
20 lettuce leaves, rinsed and patted dry
20 thin whole wheat flour tortillas or moo shu wrappers
Sriracha Sauce or Asian Chili Garlic Sauce
Pork Wonton Soup with Baby Bok Choy
Ingredients:
1 T olive oil
1 large shallot, minced
1 T ginger, minced
2 garlic cloves, minced
2 quarts (8 cups) chicken stock
1 t fish sauce
1/4 t ground white pepper
1 lb baby bok choy, rinsed and cut into large pieces
8 shiitake mushrooms, rinsed, patted dry, and sliced
30 pork wontons
Salt to taste
4 scallions, white and light green parts only, thinly sliced
Hot red pepper flakes to taste Read More
Pork Wontons
Ingredients:
1 lb package of Wonton wrappers
1 lb ground pork 80/20
8 medium mushrooms, small dice
2 egg yolks
2 green onions, white and light green, thinly sliced
1 garlic clove, minced
1 T soy sauce
1 T dry white wine
2 t sesame oil
1/2 t salt
1/2 t pepper Read More
Crispy Pork and Eggplant Stir-Fry
Serves 4
Ingredients:
1/2 cup chicken stock
1 1/2 T soy sauce
1 1/2 T aged balsamic vinegar
1 T dark sesame oil
1 t hot chili oil
2 T dark brown sugar
4 scallions, minced
4 garlic cloves, minced
2 t ginger, minced
2 T peanut oil
1 lb lean ground pork
1 lb Chinese Eggplants, 1-2 eggplants
1 cup uncooked Jasmine rice
Garnish: crushed red pepper flakes and 2 scallions, chopped Read More
Thai Marinated and Grilled Chicken
Ingredients:
4 chicken breasts or 8 thighs
Marinade Ingredients:
1/2 cup soy sauce, low sodium
1/4 cup cilantro stems or roots* (do not use the leaves)
2 T garlic, minced
fresh cracked black pepper to taste
Optional: 1 T ginger, sliced and smashed Read More
Thai Dipping Sauce
Ingredients:
1/2 cup rice vinegar
1 T plus 1 t sugar
1 hot pepper, minced (red jalapeno, serrano, cayenne, or Thai chile)
1 T cilantro leaves, minced
Spoon Mage™ Note:
Be careful while mincing the pepper. If you have sensitive skin, put the hand that holds the pepper inside Read More
Mindful Palate 