¼ cup chopped basil
1 can bamboo shoots, rinsed and drained
3 tablespoons fish sauce
Pinch of brown sugar
1 pound fresh shrimp, scallops, or other seafood, cleaned
Rice, cooked according to package directions
Heat the oil in a skillet or wok over high heat. Add the garlic, shallots, lemongrass, and basil, and sauté for 1 to 2 minutes.
Reduce heat, add the remaining ingredients, and stir-fry until the seafood is done to your liking, approximately 5 minutes.
Serve over rice.
Bamboo
Bamboo, a favorite of panda bears, is indigenous to Asia. However, bamboo is farmed in California and actually grows wild in some parts of Arizona!
Serves 2–4
When I'm in the seafood section of the grocery store and everything looks great, I start thinking about this simple stir-fry. I buy a little of everything that strikes my fancy, go home, and have a seafood feast.
Curried Mussels
2 tablespoons butter
2 shallots, minced
½ cup sweet white wine, such as Riesling
2 pounds mussels, debearded and rinsed well
½ cup sour cream
1 teaspoon (or to taste) curry powder
1 tablespoon lemon juice
In a pan large enough to hold all of the mussels, melt the butter over medium heat. Add the shallots and sauté until softened and translucent.
Add the wine and the mussels and increase the heat to high. Cover and cook, shaking the pan occasionally, until the mussels open, approximately 10 minutes.
Remove the mussels from the pan, discarding any mussels that haven't opened. Strain the pan liquid through a strainer and return it to the pan. Bring to a boil, then stir in the sour cream and curry powder.
Reduce the heat to medium-low and add the lemon juice. Cook for 2 to 3 minutes. Adjust the seasonings of the sauce if necessary with salt and curry powder.
Return the mussels to the broth, coating them. Reheat and serve.
Cleaning Mussels
Don't clean the mussels until just before you cook them. Scrape off any barnacles that are on the shells with a knife or scouring pad. Pull off any strands. (This is called debearding.) Throw out any mussels that are open. Place the mussels in a colander and rinse thoroughly under cool water. Use as soon as possible.
Serves 2–4
Make sure to have empty bowls on the table to hold all of the empty shells. Use appetizer forks if you have them. Their smallish size and reduced number of tines make it easier to get at the mussels.
Steamed Mussels with Lemongrass
3 cups water
2 stalks lemongrass, outer leaves removed and discarded, inner portion bruised
Peel of 1 lime
5 cloves garlic
3 (½-inch) slices unpeeled ginger
2 pounds mussels, cleaned
1 serrano chili
Tabasco to taste
Place the water, lemongrass, lime, garlic, and ginger in a pot large enough to hold all of the mussels. Bring to a boil, reduce heat, and let simmer for 5 minutes.
Bring the liquid back to a boil and add the mussels; cover and let steam for 5 minutes, shaking the pan every so often.
Transfer the mussels to a serving platter, discarding any mussels that have not opened.
Add the chili pepper to the broth and simmer for an additional 2 minutes. Strain the broth, then pour over the mussels.
Serve the mussels with Tabasco on the side.
Closed Mussels
Do not eat any mussels that have not opened during the cooking process. Throw them away!
Serves 2–4
This recipe includes four of the most commonly-used Thai flavoring ingredients — lemongrass, lime peel, ginger, and chilies. If you are a fan of one flavor more than another, don't be afraid to adjust the amounts.
Clams with Hot Basil
1 tablespoon vegetable oil
2 small dried red chili peppers, crushed
2 cloves garlic
2 pounds Manila clams, cleaned
4 teaspoons fish sauce
2 teaspoons sugar
1 bunch basil (Thai variety preferred), trimmed and julienned
Heat the oil in a large skillet on high. Add the chili peppers, garlic, and clams. Stir the clams until they open, about 4 to 5 minutes. Discard any clams that remain closed.
Add the fish sauce and sugar; stir until well combined.
Add the basil and stir until it wilts.
Serve immediately either as an appetizer or with rice as a main course.
Serves 4–6
Handle the clams in the same manner you do mussels — rinse them, debeard them, and discard any that are open before you cook them.
Stir-Fried Shrimp and Green Beans
1 tablespoon vegetable oil
1 tablespoon Red Curry Paste (see recipes in Chapter 1)
½ cup cleaned shrimp
1½ cups green beans, trimmed and cut into 1-inch lengths
2 teaspoons fish sauce
2 teaspoons sugar
Heat the vegetable oil over medium heat. Stir in the curry paste and cook for 1 minute to release the fragrance.
Add the shrimp and the green beans at the same time, and stir-fry until the shrimp become opaque. (The green beans will still be quite crispy. If you prefer your beans softer, cook an additional minute.)
Add the fish sauce and the sugar; stir to combine.
Serve immediately with rice.
Serves 2–3
The green beans are the stars of this simple stir-fry, but the shrimp are the highlight. They give the beans a bit more flavor and the dish more color and protein!
Seared Coconut Scallops
1½ cups sweetened, flaked coconut
2 cups boiling water
¼ teaspoon cayenne
½ teaspoon salt
10 medium sea scallops, cleaned, rinsed, and patted dry
Salt and pepper
1 large egg, beaten
Preheat the oven to 350 degrees.
Place the coconut in a small bowl. Pour the boiling water over the coconut, stir, and then drain through a colander. Pat dry.
Spread the coconut on a baking sheet and bake for 10 minutes or until golden.
Place the toasted coconut in a small bowl and mix in the cayenne and salt.
Season the scallops with salt and pepper.
Heat a heavy, nonstick pan over high heat until almost smoking.
Dip each scallop in the beaten egg, letting most of the egg drip off, then press the scallops into the coconut mixture.
Place the scallops in the pan and sear for 1 to 1½ minutes per side until just done.
Choosing Scallops
The best scallops in the world are called “diver scallops” because they are harvested by-you guessed it-scuba divers! This method, although costly, is environmentally superior to the net method for the same reasons the scallops taste better-the entire environment is not disturbed, shells are not cracked, and only the mature scallops are taken.
Serves 2
These sweet scallops have just a hint of heat and are so good, they may not make it to the dinner table. They may just disappear right off the paper towels!
Curried Shrimp with Peas
1½ teaspoons Red Curry Paste (see recipes in Chapter 1)
1 tablespoon vegetable oil
1 (14-ounce) can unsweetened coconut milk
4 teaspoons fish sauce
2–3 teaspoons brown sugar
2 pounds large shrimp, peeled and deveined
1 cup packed basil leaves, chopped
1 cup packed cilantro, chopped
1 (10-ounce) package thawed frozen peas
Jasmine rice, cooked according to package directions
In a large pot, combine the curry paste, vegetable oil, and ¼ cup of the coconut milk; cook over medium heat for 1 to 2 minutes.
Stir in the remaining coconut milk and cook for
another 5 minutes.
Add the fish sauce and sugar, and cook for 1 minute more.
Add the shrimp, basil, and cilantro; reduce heat slightly and cook for 4 to 5 minutes or until the shrimp are almost done.
Add the peas and cook 2 minutes more.
Serve over Jasmine rice.
Shrimp Sizes
Shrimp are sized according to how many come in a pound. Medium means that there are about 40 shrimp per pound. Large equals 30, extra-large equals 25, jumbo equals 20, and colossal equals about 15. Salad shrimp are too tiny to count, so they are weighed instead.
Serves 4–6
A beautifully colored curry-pink shrimp in a pink sauce peppered with green peas! The shrimp and the peas have a freshness that perfectly complements the silkiness of the Jasmine rice.
Basil Scallops
2 tablespoons vegetable oil
3 cloves garlic, chopped
3 kaffir lime leaves, julienned, or the peel of 1 small lime cut into thin strips
½ pound bay scallops, cleaned
1 (14-ounce) can straw mushrooms, drained
¼ cup shredded bamboo shoots
3 tablespoons oyster sauce
15–20 fresh basil leaves
In a wok or skillet, heat the oil on high. Add the garlic and lime leaves, and stir-fry until fragrant, about 15 seconds.
Add the scallops, mushrooms, bamboo shoots, and oyster sauce; continue to stir-fry for approximately 4 to 5 minutes or until the scallops are done to your liking.
Mix in the basil leaves and serve immediately.
Serves 2–4
Small, yet flavorful, bay scallops cook quickly, so be ready to serve this stir-fry as soon as the scallops are done to your liking. Overcooking scallops will make them somewhat tough and chewy.
9
Vegetable Dishes
Thai Vegetable Curry
Vegetables Poached in Coconut Milk
Southeastern Vegetable Stew
Vegetarian Stir-Fry
Thai Pickled Vegetables
Asian Grilled Vegetables
Pumpkin with Peppercorns and Garlic
Gingered Green Beans
Curried Green Beans
Green Beans with Macadamia Nut Sauce
Roasted Asian Cauliflower
Spicy Stir-Fried Corn
Grilled Eggplant with an Asian Twist
Japanese Eggplant with Tofu
Stir-Fried Black Mushrooms and Asparagus
Thai-Style Fried Okra
Tropical Vegetable
Thai-Style Bean Sprouts and Snap Peas
Thai Vegetable Curry
2 tablespoons vegetable oil
¼ cup Green Curry (see recipes in Chapter 1)
3 cups canned, unsweetened coconut milk
3 tablespoons fish sauce
1 pound small boiling potatoes, quartered (or halved if large)
1 pound Japanese eggplant, cut into 1-inch slices
12 ounces baby carrots
2 cups broccoli florets
3—4 ounces green beans, cut into 1-inch lengths
½ cup fresh minced cilantro
In a heavy stew pot, heat the oil. Add the curry paste 2 to 3 minutes.
Add the coconut milk and fish sauce; simmer for 5 minutes.
Add the potatoes, eggplant, and carrots, and bring to a heat and simmer for 10 minutes. Add the broccoli and continue to simmer until the vegetables are cooked through, 10 minutes.
Just before serving stir in the cilantro.
Soy Sauce?
The Thai will know immediately that you are a foreigner if you ask for soy sauce. It's usually available, but it is not a traditional condiment. Fish sauce is the way to go.
Serves 4–6
Don't be afraid to experiment. In this recipe you can add just about any veggies you want. Try substituting sweet potatoes for the boiling potatoes and Brussels sprouts for the broccoli.
Vegetables Poached in Coconut Milk
1 cup coconut milk
1 shallot, finely chopped
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon Thai chilies, seeded and finely sliced
1 tablespoon green peppercorns, tied together in a small pouch made from a Handi Wipe
½ teaspoon sliced kaffir lime leaves
½ cup long beans or green beans, broken into 2-inch pieces
½ cup sliced mushrooms
1 cup shredded cabbage
½ cup peas
Rice, cooked according to package directions
In a saucepan bring the coconut milk to a gentle simmer medium heat. Stir in the shallots, soy sauce, brown sugar, green peppercorn pouch, and lime leaves. Simmer for 1 until aromatic.
Add the green beans, mushrooms, and cabbage, and return simmer. Cook for 5 to 10 minutes or until tender.
Add the peas and cook 1 more minute. Remove the pouch before serving over rice.
Kaffir Limes
The kaffir lime tree produces fruit and leaves that make great additions to dishes. It imparts a wonderful tropical fruit flavor to any dish.
Serves 2–4
Each vegetable in this dish is rather mild in flavor and tends to absorb different amounts of the poaching liquid, giving the diner a slightly different flavor sensation with every bite.
Southeastern Vegetable Stew
8 cups vegetable stock
3 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons brown sugar
4 cups turnip, cut into bitesized pieces
1 Chinese cabbage, cut into bite-sized pieces
1 Western cabbage, quartered, cored, and cut into bitesized pieces
1 cup sliced leeks
2 cups sliced celery
4 cups roughly chopped kale
1 can straw mushrooms, drained
5 cakes hard tofu, cut into bite-sized pieces
1 teaspoon vegetable oil
6 tablespoons soybean paste
3 tablespoons chopped garlic
1 tablespoon minced ginger
3 cups bean noodles, soaked, and cut into short lengths
½ cup chopped cilantro
Freshly ground pepper to taste
Bring the stock to a boil and add the fish sauce, soy sauce, brown sugar.
Reduce the heat, add the vegetables and tofu, and simmer vegetables are almost tender.
In a small sauté pan, heat the oil over medium heat. Add paste and stir-fry until fragrant. Add the garlic and ginger, until the garlic is golden.
Add the soybean paste mixture to the soup. Stir in the noodles and cilantro, and simmer 5 more minutes.
Season with the pepper and additional fish sauce to taste.
Serves 8
One of the great things about Asian cooking is that you can go wild with substitutions and omissions. Don't like tofu? Leave it out. Is your garden being overrun with Swiss chard? Throw it in. There are no rules.
Vegetarian Stir-Fry
1-2 tablespoons vegetable oil
2 cups bite-sized tofu pieces
2 tablespoons minced garlic
2 tablespoons grated ginger
4 tablespoons seeded and sliced Thai chilies
4 tablespoons soy sauce
2 tablespoons dark sweet soy sauce
1 small onion, sliced
¼ cup snow peas
¼ cup thinly sliced celery
¼ cup water chestnuts
¼ cup bite-sized pieces bell pepper
¼ cup sliced mushrooms
¼ cup cauliflower florets
¼ cup broccoli florets
¼ cup asparagus tips
1 tablespoon cornstarch, dissolved in a little water
¼ cup bean sprouts
Rice, cooked according to package directions
Heat 1 tablespoon of oil in a large skillet or wok over medium-heat. Add the tofu and sauté until golden brown. Transfer paper towels to drain.
Add additional oil to the
skillet if necessary, and stir-fry the ginger, and chilies to release their fragrance, about 2 to Stir in the soy sauces and increase the heat to high.
Add the reserved tofu and all the vegetables except the bean stir-fry for 1 minute.
Add the cornstarch mixture and stir-fry for another minute or until the vegetables are just cooked through and the sauce has thickened slightly.
Add the bean sprouts, stirring briefly to warm them.
Serve over rice.
Serves 4–6 as a main course
If your vegetable bin ends up looking like mine, with a bit of this and a bit of that, this is the recipe for you. You can follow the ingredient list precisely, or substitute to your heart's desire.
Thai Pickled Vegetables
4 cups water
1 cup baby corn
1 cup broccoli florets
1 cup sliced carrots
½ cup bok choy
1 large cucumber, seeded and cut into 3-inch-long, ½-inch wide strips
1 recipe Thai Vinegar Marinade (see recipe on page 15)
½ cup cilantro leaves
2–3 tablespoons toasted sesame seeds
Bring the water to a boil in a large pan. Add the vegetables blanch for 2 to 3 minutes. Strain the vegetables and shock water to stop the cooking process.
Place the vegetables in a large bowl and pour the Thai Vinegar Marinade over the top. Let cool to room temperature and then refrigerate for at least 4 hours or up to 2 weeks (yes, weeks).
3. Stir in the cilantro and sesame seeds just before serving.
Yields approx. 6 cups
These pickled vegetables are great as a side dish, a snack, or on top of a bed of greens. The longer they sit in the marinade, the spicier and more vinegary they will get.
Asian Grilled Vegetables
THE EVERYTHING® THAI COOKBOOK Page 12