Monday, September 24, 2007

Asian Night!

I love to pull out the wok and go crazy. Tonight I pulled together a Thai inspired dish and a hoisin stir-fry.

Chickpea Coconut Curry
INGREDIENTS
- 2 tbsp oil
- 1" piece of ginger, finely chopped
- 1 clove garlic, minced
- 1 can of chickpeas, rinsed
- 1 cup corn
- 1 can coconut milk
- 1 tsp Thai Kitchen yellow or red curry paste
- 1 tsp soy sauce
- 2 tsp brown sugar
- juice of 1 lime
- 3 small bok choy
- chopped cilantro

METHOD
1. Heat oil in a wok on med-hi. Throw in ginger and garlic and stir fry for 1 min.
2. Add chickpeas and curry paste and stir fry for 3-4 mins.
3. Add coconut milk, corn, soy sauce, sugar, and lime juice. Bring to a boil.
4. About 5 mins before you want to serve the dish, and the bok choy. Cook until softened, but still crunchy.
5. Garnish with cilantro and serve.
TIP! The four flavours of Thai food are sweet, salty, hot, and sour. Adjust the seasonings to your own taste.

Sweet Seitan Stir-fry
INGREDIENTS
- 2 cups of beefy seitan, cut in strips
- 4 tbsp soy sauce
- 4 tbsp sherry
- 2 tbsp sugar
- 2 tbsp oil
- snow peas
- broccoli
- sliced carrots
- 1 clove garlic, minced
- 1/2 cup hoisin sauce
- 3 green onions, sliced

METHOD:
1. Marinate seitan in soy sauce, sherry, and sugar for 30 mins.
2. Heat oil in wok on med-hi. Fry drained seitan for 5 mins. Remove from wok.
3. Stir fry peas, broccoli and carrots (amount is up to you) for 5 mins. Add seitan and garlic and cook until fragrant.
4. Add hoisin sauce and onions, and cook until heated through.

1 comments:

Friar Tuck said...

Yum. I may have to give that one a try.