This is another one of those extremely quick cook recipes which are immensely big on flavor. For this yummy Thai way to eat your greens, make sure your wok is smoking hot before you begin cooking, its the secret to a good stir-fry. The wok should be very hot and the cooking quick. Also have every thing chopped and measured and ready to go before you begin cooking. It is also important to be mindful of not overcooking your snow peas, they should be a bit crunchy when you bite into them.
STIR FRIED SNOW PEAS
1 tablespoon flavourless oil
1 pack of snow peas
3 cloves garlic, chopped
2 thai red chillies, chopped
1 tablespoon fish sauce
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce (optional)
1/2 tsp sugar
Heat wok till smoking hot. Add the oil. When oil smokes add chili and garlic and stir quickly. after 20 seconds add the snow peas. Stir fry for a 2-3 minutes till you get some nice charred marks and specks on them. Now add your sauces and sugar. Cook another minute or two and stir. Transfer to a dish and serve immediately.
This is superbly simple and quick to pull together. You can use any mixture of mushrooms you can lay your hands on (just avoid those flavorless plain white button mushrooms). On this occasion I used 3 huge portabello mushrooms and a big punnet of brown mushrooms. Using a variety of different mushrooms including wild ones will ensure you have a good mix of of textures and flavors.
This is a perfect sauce for winter time weeknights when you crave some quick and authentic Italian.
3 big portabello mushrooms
1 punnet brown mushrooms
2-4 cloves garlic
3-4 thai red chillies (or whatever red chili you have)
1/3 cup white wine
2.5 tablespoon chopped parsley
2 tablespoons cream (optional) It is great without it too!
salt to taste
fresh cracked pepper
1 cup chicken stock
1 packet tagliatelle or pasta of your choice
Clean and cut your mushrooms. Heat the oil in heavy based frying pan and add your mushrooms. Add a little salt to help them sweet faster. Now add your garlic and chopped chili. stir and cook for 8 mins or so. Add lots of fresh creaked pepper and chili flakes if you want more spice. Add the white wine and cook till evaporated. Add the chicken stock and let the pot simmer for 5 minutes or so.
Once your pasta is al dante, reserve some water to thin the sauce incase its necessary, drain pasta and toss into the sauce. If you want add a couple of spoons of cream and fresh parsley and toss through till every thing is coated in the sauce. Serve with parmesan cheese and freshly cracked black pepper.
Here is a really beautiful fast way to cook scallops. It has Thai flavors with fish sauce, oyster sauce, and basil. They are sure hit and take only a few minutes to cook! I like serving them with some crispy green veg quickly stir fried and a bit of jasmine rice.
SPICY THAI SCALLOPS
1 1/2 tablespoons vegetable oil
4 garlic cloves, finely chopped
2-3 red chilies, seeded and finely chopped
1 red onion, thinly sliced
450 grams or 1 pound scallops, with or without roe attached
1 tablespoon light soy sauce
1 tablespoon fish sauce
Heat your wok till smoking, now add oil, this will also smoke pretty fast. When you see smoke from the oil throw in the garlic and red chilies and stir-fry 30 seconds, or until fragrant. Add the onion and stir-fry
1 minute, then tip in the scallops and stir-fry 1 to 2 minutes longer, or until the
scallops start to turn golden at the edges and get some charring marks.
Pour in the soy sauce and fish sauce and oyster sauce and sprinkle in the sugar and black pepper. Mix
well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
Throw in the basil leaves, mix well and serve immediately.