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You are here: Home / broccoli / Weeknight Thai Style Stir Fry

Weeknight Thai Style Stir Fry

April 11, 2012 By Laura 3 Comments

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SO sorry for the extended absence! It is spring break this week, and I was gone starting last Thursday at my parents’ house.  Also, with the crazy weather we have been having, I have serious spring fever.  Not much cooking or baking around here, more like trips to the park and sitting on my hammock swing and reading in the sun.

Which is where meals like this come in seriously handy.  Mostly pantry-friendly, definitely fast and tasty, they require little thought or planning–allowing me to stay outside for most of the day.  I was inspired by the fresh Thai basil I found at Jungle Jim’s, but I could easily have used nam prik pao and cilantro.  With whole cashews. And whatever stir fry-friendly veggies I had sitting around.

This is one of those blueprint posts, as I did not measure anything , nor do I believe you need to.  Marinate your meat–I used white and dark chicken, about 1 1/2 lbs, in dark (or light but I prefer dark) Chinese style soy sauce and fish sauce (a few tablespoons each) with brown sugar to taste and some corn starch (2-3 teaspoons).  Start with 1-2 tablespoons of neutral tasting vegetable oil or peanut oil, and add a healthy amount of minced garlic.  Cook, stirring, until golden and fragrant.  Add the rest of the aromatics (ginger if using, chopped onions or the whites of green onions) and cook.  Add the meat with the marinating liquid, cook until browned, and then add the veggies you want crisp-tender, like mushrooms, carrots, bell peppers, zucchini, broccoli,pineapple (canned works fine) etc.  Toss until cooked, taste for additional fish sauce or brown sugar.  Try not to overcrowd the pan, you want everything to sear quickly, not steam (my picture below is definitely too crowded, alas).  Throw the basil in (or cilantro and nam prik pao if using).  Sprinkle with chopped peanuts and serve with jasmine rice.  Go back outside to catch the rest of the sunshine.

Filed Under: broccoli, carrots, cauliflower, chicken, pea pods, peanuts, pineapple, stir fry, Thai dishes, zucchini

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Comments

  1. Katja says

    April 13, 2012 at 7:22 pm

    This seems like an interesting take on Thai stir fry – I’ll have to try it! For a twist you might like to try my Thai Stir Fry. My recipe was inspired by my Thai host family’s cooking when I lived there for a year – but adapted, like yours, so it was pantry friendly 🙂 I love the touch of adding peanuts to yours!

    Reply
  2. Kiri W. says

    April 16, 2012 at 1:20 pm

    This looks fantastic – what a great flavorful meal for a work night!

    Reply
  3. john says

    May 23, 2012 at 6:24 am

    You just make me Hungry now , Its so delicious

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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