Stir Frys Archive II

Green Pepper & Liver Stir Fry ( Tub Pad Prik Yuek )

If you think there have been a lot of liver recipes lately, you're right! I was given lots of fresh pork liver, unlike meat liver is best eaten fresh. So all my recipes will feature liver until it's used up!

Ingredients for 2 People
40 gms Green Pepper
50 gms Pork Liver
4 Garlic Cloves
30 gms Tomato
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1/4 Teaspoon White Pepper
1/2 Teaspoon Sugar
2 Tablespoons Water
2 Tablespoons Oil

Preparation
1. Chop the tomatoes into quarters. Chop the green pepper into pieces (approx 3cms).
2. Chop the garlic and fry to release the smell.
3. Slice the pork liver and add to the pan frying, fry for 1 minute.
4. Add the light soy sauce, oyster sauce, sugar, water, and white pepper. For for a few seconds.
5. Add the chopped green pepper and chopped tomatoes and fry for 2 minutes.

Serve With
Thai Fragrant Rice



Pumpkin Stir-fry (Pad Fuk Tong )

Halloween is tomorrow and you may end up with a lot of pumpkin flesh to use up. We don't celebrate Halloween much in Thailand, its a western thing that's only done in discotechs and restaurants. However we do eat this pumpkin stir fry all year round. This stir-fry is a great alternative to meat dishes and a great way to use up the pumpkin you hollow out of the lantern!

Ingredients
50 gms Pumpkin
2 Eggs
30 gms Chopped Celery
20 gms Chopped Spring Onion
10 gms Chopped Coriander Leaves
10 gms Sliced Onions
20 ml Water
1/2 Teaspoon Sugar
3 Garlic Cloves
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1/4 Teaspoon White Pepper
3 Tablespoons Oil

Preparation
1. Peel and slice the pumpkin.
2. Chop the garlic, add to a frying pan together with the oil and fry for a few seconds to release the aroma of garlic.
3. Add the eggs in and stir-fry the eggs until half cooked.
4. Add the pumpkin, spring onion, celery, onions, water, fish sauce, oyster sauce, sugar, light soy sauce and white pepper (basically, everything but the coriander leaves).
5. Stir fry for 1 minute.
6. Garnish with coriander leaves.

Serve With
Thai Fragrant Rice



Tofu & Soya Stir fry ( Tua Ho Pad Tur Kngok )

A delicious stir-fry made from fried tofu, together with soya beansprouts and carrots. This is the best way to eat tofu, frying it gives it more texture and flavour.

Ingredients
50 gms Tofu
40 gms Soya Beansprouts
30 gms Carrots
20 gms Onions
3 Tablespoons Soy Sauce
1/2 Teaspoon Sugar
1/4 Teaspoon White Pepper
2 Tablespoons Oil

Preparation
1. Chop the tofu into small squares, slice the carrots and onion.
2. Clean the soya beansprouts, and remove the roots.
3. Put oil into the frying pan over a medium heat.
4. When the oil is hot, fry the sliced onions for a few seconds, then add all the other ingredients and stir fry quickly for 30 seconds.

Serve With
Fragrant Rice



Ton Ho Chai Stir Fry ( Pad Puck Jean )

A stir fry made from Ton Ho Chai, the Chinese leaf vegetable. This is one of the beautiful simple side dishes that bulk up a meal with healthy green vegetables.

Ingredients
100 gms Ton Ho Chai
2 Garlic Cloves
2 Tablespoons Oil
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Teaspoon Sugar

Preparation
1. Clean the Ton Ho Chai and cut off the ends.
2. Heat oil in a frying pan.
3. Chop the garlic, fry for 20 seconds, add light soy sauce, oyster sauce, sugar and ton ho chai.
4. Fry for 30 seconds, then serve.

Serve With
Fragrant Rice
or Rice Soup

From Appon's Thai Food