Can we talk for a minute about how good yet interesting and so very different this was. It was so good. It was so interesting. It was so very different!
And I know I say this all the time-- I've got to get better at food pictures-- because I know this doesn't look like much. But it was good, interesting, different, delish, all the good food things.
Brian made this one night last week. It's from his new Night + Market Cookbook, I told you.. we are really embracing Thai food! This is the first recipe we have tried from this book but are anxious to try more soon. This was fairly easy too.. just make sure to check before making so you can order any specialty items online. Our Kroger doesn't always stock everything we need.
Ingredients:
3T vegetable oil
1/2 lb ground chicken (preferably with dark meat)
2T Prik Tum or 1t each minced fresh bird's eye chiles and garlic
1t sugar
1/2c cut green beans (1/4 inch pieces)
1T Stir-Fry Sauce
1t fish sauce
1/2 cup loosely packed Thai basil leaves
ground white pepper
Directions:
Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is simmering, add the ground chicken and stir-fry until mostly cooked, around a minute or so. Add the prik tum and sugar, stirring to coat. Add the green beans and stir to coat, then add the stir-fry sauce and fish sauce and stir-fry for another minute. The chicken should be cooked, the green beans should still be crisp and the grapow should look wet but not soupy.
Removed from heat, add the basil, a dash of white pepper, and toss to combine. Transfer to a plate, serve with a side of steamed jasmine rice, and top with a crispy friend egg with a bit of seasoning sauce if your feeling decadent.
This was the coolest part-- the way the egg was cooked! I took a cool video but videos don't post well on this platform. So you are left with this picture :)
Enjoy!
No comments:
Post a Comment