Pad Khing Stir-Fry (Recipe)
Courtesy of Chef Norrawit Milburn of Ubon in Wilmington
3 tablespoons of vegetable oil
1 cup of button or shiitake
1 1/2 pounds of any protein
(chicken, beef, tofu, peeled
shrimp, pork—sliced or cubed,
unless you’re using shrimp)
1 tablespoon of minced garlic
3 tablespoons of cut ginger,
2-3 sliced Thai chilies, depending
on your spice tolerance
3 tablespoons of carrots, sliced
1/2 cup of red and green bell
peppers, cut into squares
2 tablespoons of Golden
Mountain Sauce, a Thai sauce
similar to soy sauce
2 tablespoons of fish sauce
2 tablespoons of oyster sauce
1 pinch of sugar
Chopped cilantro for garnish
Over high heat, heat the oil in a large pan or wok. Add the mushrooms
and protein. Stir-fry for one to two minutes. (Depending on the protein,
you may wish to sear and cook it in the oil, remove it, and return it to the wok
toward the end of the cooking time. Chicken and pork will take longer to cook.) Add the garlic, ginger
and chilis. Add the vegetables and sauces. Cook until done. Serve over jasmine rice and garnish with cilantro.
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