EASY STIR-FRY YOU COULD ADD SHRIMP OR CHICKEN ENJOY DAN:

THAI VEGGIS STIR-FRY WITH GARLIC, AND GINGER by CHEF DAN

Serves4

IINGREDIENTS:

8 ounces rice sticks

2 tablespoons grape-seed oil

1 purple onion, finely chopped

6 garlic cloves, finely chopped

1-2 thumb size fresh ginger, sliced into thin matchsticks

1 Thai Chile, sliced or 1/2-steaspoons crushed red chili flacks

6 shitake mushrooms, halved

1 head of broccoli, quarter, or cauliflower, cut into florets

3 cup baby bok-choy leaves left whole and white part quarter, or Chinese cabbage

4 baby cucumbers, thinly sliced

8 ounces tofu, cuts into ½-inch cubes

A hand full of fresh basil

2 tablespoons dry-roasted peanuts

STIR-FRY SAUCE:

1/2-cup vegetable broth or coconut milk

2 tablespoons fish sauce

3 tablespoons ketchup

3 tablespoons fresh lime juice

2 tablespoons brown sugar

2 tablespoons oyster sauce

1/2-teaspoon dried red chili flakes

2 tablespoons soy sauce

DIRECTIONS:

1.     Add rice sticks to boiling water and let sit for 30 minutes.

2.     Combine all ‘stir-fry sauce’ together in a bowl, stir to dissolve sugar.

3.     In a wok over medium-high heat, add oil when smoking add onion, garlic, ginger and chili and stir-fry 2 minutes.

4.     Add mushrooms, tofu and 1/4- of the stir-fry sauce, stir-fry 2-3 minutes.

5.     Add broccoli and red pepper flakes and 1/2-of stir-fry sauce.

6.     Reduce heat and gently simmer vegetables in the sauce, about 2 minutes.

7.     Add noodles, bok-choy and reaming stir-fry sauce simmer for about 3 minutes; stir to mix all ingredients thoroughly.

8.     Remove from heat and add peanuts, cucumbers, fresh basil and lime juice.

9.     Serve and          ENJOY DAN:                              BON-APPETITE: