Heat the oil remaining in the wok. Add the eggs and cook, without stirring until they are set, about 30 seconds. Break up the eggs slightly and stir in the reserved noodles, beef, and greens, and the red pepper flakes. Stir the reserved soy mixture, then add it to the wok. Toss to coat and heat through. Serve immediately with rice vinegar to sprinkle over the top.
Serves 2–4
I like to use a bag of organic baby spinach leaves for the greens in this recipe because they are prewashed and small enough that you can skip the process of cutting them into strips.
Minty Stir-Fried Beef
7–14 (to taste) serrano chilies, seeded and coarsely chopped
¼ cup chopped garlic
¼ cup chopped yellow or white onion
¼ cup vegetable oil
1 pound flank steak, sliced across the grain into thin strips
3 tablespoons fish sauce
1 tablespoon sugar
½–¾ cup water
½ cup chopped mint leaves
Using a mortar and pestle or a food processor, grind together the chilies, garlic, and onion.
Heat the oil over medium-high heat in a wok or large skillet. Add the ground chili mixture to the oil and stir-fry for 1 to 2 minutes.
Add the beef and stir-fry until it just begins to brown.
Add the remaining ingredients, adjusting the amount of water depending on how thick you want the sauce.
Serve with plenty of Jasmine rice.
Peeling Garlic
To peel garlic, place the clove on a cutting board and smash it with the back or side of a knife, which will split the skin.
Serves 4–6
If the mint in this recipe is too pungent for your tastes, you can easily substitute cilantro, but I suggest being adventuresome and giving this a try. The beef in this recipe also makes great fajitas!
Chilied Beef
3 serrano chilies, stems removed and sliced
¼ cup white vinegar
1 pound flank steak
1 large red onion, sliced
4 scallions, trimmed and thinly sliced
Juice of 1 large lime
2 tablespoons fish sauce
1 teaspoon dried red pepper flakes
Bibb or romaine lettuce leaves
Place the sliced chilies in a small bowl with the vinegar; let stand for at least 15 minutes.
Grill or broil the flank steak to your desired doneness. Remove from the grill, cover with foil, and let stand 10 minutes. Thinly slice the streak across the grain.
Place the beef slices in a large bowl. Add the red onion, scallions, lime juice, and red pepper flakes; toss all of the ingredients together. Cover the dish, place in the refrigerator, and let marinate for at least 1 hour.
Before serving, let the beef return to room temperature. Mound the beef on top of lettuce leaves and serve with white rice. Pass the serrano/vinegar sauce separately.
Grill Safety
Be careful around a grill. Do not add lighter fluid to a fire or hot coals. Keep your grill clean of excess grease to guard against fires. Don't forget to turn off the gas after you are finished cooking. Don't throw water on a fire to douse a flame. Instead, move the food away from the fire and let the fire burn itself out.
Serves 4–6
This one is a zinger! Between the serranos and the dried pepper flakes, it really packs a punch. Luckily the lime juice helps to quench the fire, as does a cold beer or even a margarita!
Pork and Eggplant Stir-Fry
3 tablespoons vegetable oil
5–10 cloves garlic, mashed
½ pound ground pork
½ teaspoon freshly ground pepper
1 tablespoon fish sauce
1 tablespoon Yellow Bean Sauce (see recipe on page 9)
1 pound Japanese eggplant, cut into ¼-inch slices
¼ cup chicken stock
2 tablespoons (or to taste) sugar
Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic and stir-fry until fragrant, about 30 seconds.
Add the pork and continue to stir-fry until the pork loses its color, about 1 minute.
Add the pepper, fish sauce, bean sauce, and eggplant; cook for 1 minute.
Add the chicken stock. Continue to stir-fry for 2 minutes.
Stir in the sugar to taste and cook until the eggplant is cooked through, about 2 more minutes.
Meat Grades
Meats are graded prime, choice, and select. For dishes that cook quickly, like stir-fries, choose prime or choice. For slow-cooked dishes, like a braise, select meat will be just fine.
Serves 2–4
If you love garlic, this is the dish for you! This pungent dish could be the official dish of Gilroy, California — the selfproclaimed garlic capital of the world.
Pork with Garlic and Crushed Black Pepper
10–20 garlic cloves, mashed
2–2½ teaspoons black peppercorns, coarsely ground
4 tablespoons vegetable oil
1 pork tenderloin, trimmed of all fat and cut into medallions about ¼-inch thick
¼ cup sweet black soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce
Place the garlic and the black pepper in a small food processor and process briefly to form a coarse paste; set aside.
Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic-pepper paste and stir-fry until the garlic turns gold.
Raise the heat to high and add the pork medallions; stir-fry for 30 seconds.
Add the soy sauce and brown sugar, stirring until the sugar is dissolved.
Add the fish sauce and continue to cook until the pork is cooked through, about another 1 to 2 minutes.
Slicing Meat Paper Thin
To make thinly slicing meat easier, wrap the meat in plastic wrap and place it in the freezer until it's very cold, but not frozen. Always use the sharpest knife possible.
Serves 2
Be sure to use the freshest, highest quality pepper you can find. I like the rich Tellicherry peppercorns from India. Also, make sure it is freshly ground in order to achieve its maximum flavor potential.
Bangkok-Style Roasted Pork Tenderloin
1 teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼–½ teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
Olive oil
½ cup chicken, pork, or vegetable stock, or water
Place rack on bottom third of the oven, then preheat the oven to 500 degrees.
Combine the spices in a small bowl.
Rub each of the tenderloins with half of the spice mixture and a bit of olive oil. Place the tenderloins in a roasting pan and cook for 10 minutes.
Turn the tenderloins over and roast for 10 more minutes or until done to your liking.
Transfer the pork to a serving platter, cover with foil, and let rest.
Pour off any fat that has accumulated in the roasting pan. Place the pan on the stovetop over high heat and add the stock (or water). Bring to a boil, scraping the bottom of the pan to loosen any cookedon bits. Season with salt and pepper to taste.
To serve, slice the tenderloins into thin slices. Pour a bit of the sauce on top, passing more separately at the table.
Serves 4
When I'm in a hurry, but still want a satisfying meal, this is it. While the tenderloins are roasting, I prepare a salad, some vegetables, and some rice or cous cous. The whole dinner is ready in less than 30 minutes!
Chiang Mai Beef
3¼ cups water
2 cups uncooked long-grained rice
1 pound lean ground beef
3–4 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon chopped garlic
1 tablespoon small dried chilies
2 green onions, trimmed and sliced
F
ish sauce
In a large saucepan, bring the water to a boil, then stir in the rice. Cover, reduce heat to low, and cook until the water is absorbed, about 20 minutes.
Put the cooked rice in a large mixing bowl and let cool to room temperature.
Add the ground beef and soy sauce to the rice, mixing thoroughly. (I find using my hands works best.)
Divide the rice-beef mixture into 8 to 12 equal portions, depending on the size you prefer, and form them into loose balls. Wrap each ball in foil, making sure to seal them well.
Steam the rice balls for 25 to 30 minutes or until cooked through.
While the rice is steaming, heat the vegetable oil in a small skillet. Add the garlic and the dried chilies and sauté until the garlic is golden. Transfer the garlic and the chilies to a paper towel to drain.
To serve, remove the rice packets from the foil, slightly smash them, and put on serving plates. Pass the garlic-chili mixture, the green onions, and the fish sauce separately to be used as condiments at the table.
Serves 4–6
Chiang Mai is the principal city in Northern Thailand, known for its mountain scenery, fertile valleys, and handicrafts. This is one of the main starting points for tourists interested in jungle treks and elephant rides.
Barbecued Pork on Rice
1 pork tenderloin, trimmed of excess fat
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon Chinese 5-spice powder
1 hard-boiled egg, peeled
2 tablespoons flour
1½ cups water
2 tablespoons rice vinegar
1 tablespoon sesame seeds, toasted
Jasmine rice, cooked according to package directions
1 cucumber, thinly sliced
1 green onion, trimmed and thinly sliced
Slice the tenderloin into medallions approximately ¼-inch thick. Place the medallions in a mixing bowl.
Combine the sugar, soy sauce, and 5-spice powder in a small bowl.
Pour the soy mixture over pork strips and toss the strips until thoroughly coated. Let marinate at least 30 minutes, but preferably overnight.
Preheat the oven to 350 degrees. Place the pork pieces in a single layer on a baking sheet lined with foil. Reserve any leftover marinade.
Bake the pork for approximately 1 hour. The pork with be firm and rather dry, but not burned. It will also have a reddish color.
Place the reserved marinade in a small saucepan and heat to boiling. Turn off the heat and add the peeled egg, rolling it in the sauce to color it. Remove the egg and set it aside. When cool enough to handle, slice it into thin pieces.
Combine the flour and water, and add it to the marinade. Bring to a boil to thicken, then remove from heat.
Add the vinegar and the sesame seeds. Adjust seasoning by adding additional sugar and/or soy sauce.
To serve, place some Jasmine rice in the center of each plate. Fan a few pieces of the pork around 1 side of the rice. Fan some cucumber slices and sliced hard-boiled egg around the other side. Spoon some of the sauce over the pork and sprinkle with the green onion slices.
Serves 2–3
This is not a typical barbecue. Nevertheless, I think you will find yourself asking for more once you've tried this Asian version of what we Americans think of as an indigenous cuisine.
Lemongrass Pork
½ cup brown sugar
½ cup fish sauce
½ cup dark soy sauce
½ cup chopped lemongrass stalks (inner white portion only)
¼ cup whiskey
¼ cup chopped shallots
¼ cup minced garlic
¼ cup coconut milk
3 tablespoons sesame oil
1 teaspoon cayenne pepper
1 pound lean pork, cut into bite-sized pieces
In a medium-sized saucepan, combine the brown sugar, fish sauce, soy sauce, lemongrass, whiskey, shallots, and garlic. Over medium heat, bring to a boil and cook until the mixture is reduced by half. Remove the marinade from the heat and allow it to cool to room temperature. Stir in the coconut milk, sesame oil, and cayenne pepper.
Place the pork and the marinade in a large Ziplock bag. Marinate the pork in the refrigerator for at least 3 hours, or overnight.
Drain the meat, reserving the marinade. Thread the meat onto metal skewers (or soaked bamboo skewers), and grill or broil to your liking.
Place the reserved marinade in a small saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer the marinade for 2 to 3 minutes. Use the marinade as a dipping sauce for the pork.
Serves 2
You don't run across many Asian recipes that call for liquor. The whiskey complements the lemongrass in this dish incredibly well, while adding a complexity that only a fermented beverage can.
Pork and Spinach Curry
1 cup coconut milk, divided
1 tablespoon Red Curry Paste (see recipes in Chapter 1)
½ cup lean pork strips
2 cups water
½ lime
3–4 kaffir lime leaves, crumbled
4 tablespoons fish sauce
2 tablespoons sugar
½ pound baby spinach
Rice, cooked according to package directions
In a medium-sized saucepan, heat ½ cup of the coconut milk and the curry paste over medium-low heat, stirring to combine thoroughly. Cook for 5 minutes, stirring constantly, so that the sauce does not burn.
Add the pork cubes, the remaining coconut milk, and the water. Return the mixture to a simmer and let cook for 5 minutes. Squeeze the juice of the lime half into the curry. Add the lime half.
Stir in the kaffir lime leaves, fish sauce, and sugar. Continue simmering for 5 to 10 more minutes or until the pork is cooked through. Remove the lime half.
Add the baby spinach and cook for 1 minute.
Serve over rice.
Spinach
Spinach is an amazingly healthy leaf vegetable. Spinach is low in calories, and is a good source of vitamin C, vitamin A, and minerals, especially iron.
Serves 1–2
Some meat departments actually offer meats precut into strips, which dramatically reduces prep time. If pork strips are not available, try this recipe with beef, chicken, or turkey.
Thai-Style Beef with Broccoli
3 tablespoons vegetable oil
1 medium shallot, chopped
1 teaspoon chili powder
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons sweet soy sauce
1 tablespoon preserved soy beans (optional)
1 pound lean beef, cut into bite-sized pieces
2 cups water
½ of a 7–8-ounce package of rice sticks
1 cup broccoli pieces
Lime wedges (optional)
Hot sauce (optional)
Heat the vegetable oil in a wok over medium-high heat. Add the shallot and stir-fry until it begins to soften. Add the chili powder and continue to stir-fry until well combined.
Add the brown sugar, fish sauce, soy sauce, and soy beans; stir-fry for 30 seconds.
Add the beef and continue to stir-fry until the beef is almost done, approximately 2 minutes.
Stir in the water and bring it to a boil. Add the rice sticks, stirring until they start to cook. Reduce the heat to medium, cover, and let cook for 30 seconds. Stir and reduce the heat to medium-low, cover, and let cook for 3 minutes.
Add the broccoli pieces, cover, and cook for 1 minute. Remove the wok from the heat and adjust seasoning to taste.
Serve with wedges of lime and hot sauce passed separately at the table.
Serves 2–4
I enjoy traditional Chinese-style beef with broccoli, but I like the spiciness of this Thai version better. To make this a vegetarian dish, I omit the beef and use 3 cups of broccoli instead of only 1.
Pork with Tomatoes and Sticky Rice
7 small dried chilies
; ½ teaspoon salt
½ teaspoon shrimp paste
2 tablespoons chopped shallot
1 tablespoon chopped garlic
1 tablespoon vegetable oil
½ pound coarsely chopped lean pork
20 cherry tomatoes, quartered
1 tablespoon fish sauce
1 teaspoon brown sugar
Sticky rice, cooked according to package directions
Trim the chilies of their stems and shake out the seeds. Cut them into small pieces, cover them with warm water, and let them soak for 20 minutes to soften; drain.
Using a food processor or mortar and pestle, grind (or process) the chilies and salt together until a thick paste is formed. Add the shrimp paste, shallot, and garlic. Process until well combined; set aside.
Heat a wok or heavy-bottomed skillet over low heat. Add the vegetable oil and heat for 1 minute. Add the chili purée and cook for approximately 3 minutes or until the color of the paste deepens.
Increase the heat to medium and add the pork; stir-fry for 1 minute. Add the tomatoes and continue to cook for 3 to 4 minutes, stirring frequently.
Stir in the fish sauce and brown sugar; simmer for 2 minutes. Adjust seasoning to taste.
Serve this beef dish with sticky rice either warm or at room temperature.
Serves 2
This intriguing dish comes from Northern Thailand, where sticky rice is eaten with just about everything. The dried chilies give it a smokiness that I particularly enjoy.
Cinnamon Stewed Beef
1½ quarts water
2 tablespoons sugar
2 whole star anise
5 tablespoons soy sauce
1 clove garlic, smashed
2 tablespoons sweet soy sauce
1 (2-inch) piece of cinnamon stick
5 sprigs cilantro
1 celery stalk, sliced
1 pound beef sirloin, trimmed of all fat and cut into 1-inch cubes
1 bay leaf
Place the water in a large soup pot and bring to a boil. Reduce heat to low and add the remaining ingredients.
THE EVERYTHING® THAI COOKBOOK Page 9