Monday, June 4, 2012

Small Kitchen Stories: Rice Pot Pad Thai

Another Sunday found me happy, very hungry and way too tired to cook.  I had a package of stir-fry beef. My kitchen stove elements wobble making stir-fries a not-fun project.  Would the rice pot handle this?  A very delicious "gardener's dinner" ensued!  That is what we do in Lewes: garden!

Rice Pot Pad Thai

Stir Fry Beef Strips
Onion, Green Pepper, Mushrooms, or whatever: all sliced.
Annie Chung's Pad Thai Sauce
Annie Chung's Korean Barbeque Sauce
Peanut Butter, chunky
Toasted Sesame Oil
Mixed Spring Greens

    In the Rice Pot turn the heat to "cook" and add in a big dollop of the sesame oil.  Heat until smoking.  Add in the veggys, stir, put on the top.  You are looking for a soft saute.  There will be too much moisture for a crisp saute; which is OK.
    Stir in the beef strips, add in a bit more oil, and stir.  Put on the top.
    Add in a good dollop of both sauces and the peanut butter.
    Heat until boiling.
    Serve over a plate of mixed Spring Greens.

I followed this with a dessert of rice pudding dolloped on top of sliced peaches with blueberries!

Beach Blessings,

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