Sunday, October 24, 2010
2 Recipe #186: Thai Vegetable Stir-Fry
|This dish can be served as an entrée or as a side dish. It's up to you. :)|
As you may've noticed all of the recipes from this week have been vegetarian. This is not coincidental. Due to my fun trip to Grand Mart, in which I got a bit carried away in the exotic produce aisle, I had to continually use up the stockpile of fruit & veg, lest it go to waste. :) Of course, I couldn't wait too long to cook with it, so I've been on a vegetarian cooking spree.
Also, I'm currently in my hometown, (bull)dog-sitting for my parents. It was a last minute request as one of their usual dog-sitters suddenly had to bow out. So, I had no choice but to bring all those bags of perishable groceries home with me (so they wouldn't spoil) & try to find room in my mom's already crowded fridge. Hence, the 5 zillion vegetarian recipes. :)
Plus, right now my mom has hardly any meat or fish in her fridge except for maybe hot dogs. And one can't really create any decent (i.e., palatable!) recipes with those. ;)
I haven't really felt the urge to go to the grocery store after my multiple trips to Grand Mart, so I'm just trying to be creative with a combination of what I brought with me on my trip & what's already in my mom's fridge & kitchen cupboards.
Of course, by this point, I'm a bit sick of eating nothing but vegetables, day after day. I'm going to have to eat some meat or some seafood soon before I lose it, just for some variety. ;) I just can't (or rather won't) subsist on tofu, protein-rich grains & legumes, and cheese alone. That being said, the meals I cook are mostly comprised of vegetarian foods, so our household is still a very healthy one.
I only eat red meat on a rare occasion, & am much more likely to make dishes with fish or chicken. I know turkey's leaner than chicken, but it also tends to be drier, & is not something that I really enjoying eating. I'll eat it, but it has to be heavily masked with mustard or some other topping in order for me to get it down. This is also why Erik & I frequently go out for Chinese food on Thanksgiving Day, that is, when we're not travelling to see relatives for the holidays. :) It's either that, or I buy a turkey drumstick for Erik upon request, so he doesn't feel deprived of the taste of turkey on Thanksgiving. In fact, I actually made a turkey once for Thanksgiving (at Erik's request) & it wasn't half bad after it was soaked in brined, seasoned, & filled with stuffing, but it was a rather huge ordeal. I got up really early to start the prep & by the time the whole thing was over, I was wiped out. I barely stayed awake to eat the turkey. ;) Erik actually helped me make it since he knew I wasn't really into the idea. Perhaps he felt slightly guilty about the request; I have no idea. ;) Also, I grew up eating chicken on Thanksgiving because no one else in my family really liked turkey either. ;) I don't care if people think we're nuts; hey, everyone has their own Thanksgiving Day dinner traditions.
Anyhow, this'll be the last vegetarian recipe for the week, as I need a break from cooking. I'll only be here a few more days, so maybe we can just go out for dinner instead. :) The cook's had it for the moment. ;) I'm hanging up my apron for now, although over the next few days I might be posting a few more recipes that I've already cooked & written up; they are just waiting to be posted....
Thai Vegetable Stir-Fry
1 Tbsp. sesame seed oil
2 Tbsp. fresh ginger, peeled & julienned into thin matchsticks (about 1" piece)
1/2 c. yellow onions, peeled & diced (about 1/2 small onion)
1 Tbsp. fresh garlic, peeled & finely minced (about 2 large cloves)
1/4 c. scallions, sliced crosswise into 1/4" thick rounds (about 2 large scallions)
4 pieces fresh lemongrass, cut crosswise into 3" pieces with sheaths unfurled (about 1 stalk)
1 c. Thai eggplant, sliced crosswise into rounds (about 3 small eggplants)
1 c. Indian eggplant, sliced crosswise into rounds (about 2 medium-sized eggplants)
2-3 small green Thai chilies, stemmed, seeded, de-ribbed, & halved
2-3 small red Thai chilies, stemmed, seeded, de-ribbed, & halved
1 1/4 c. yellow bell peppers (about 3/4 medium-sized pepper)
2 c. oyster mushrooms, diced
1 1/2 c. nonfat (or if unavailable, lowfat) silken tofu, diced
1/8 tsp. salt, or to taste
1/8 tsp. ground black pepper, or to taste
1/4 c. fresh basil, julienned & tightly packed
1 Tbsp. sesame seeds
Directions: In a large wok, saute ginger, onions, garlic, scallions, & lemongrass in sesame seed oil on low-heat for 5 minutes. Add Thai & Indian eggplant slices & cook until tender. Then add green & red Thai chilies, yellow pepper, mushrooms, & tofu, cooking until tender. Occasionally stir ingredients to combine. Season with salt & pepper, from a distance above the pan to ensure even distribution, & then stir once more. When vegetables are ready -- they should be tender & maintain their color but still be slightly firm -- remove from heat. Divide into equal portions. Garnish with basil, sprinkle with sesame seeds, & serve.
Yield: 3-4 servings as a main course; 6-8 as a side dish.