- dried wide rice noodles
- mung bean sprouts
- sliced scallion greens
- rice vinegar
- fish sauce
- brown sugar
- crushed red pepper
- coarsely ground pepper
- thinly sliced shallots
- lime juice
- chopped fresh mint
- chopped fresh cilantro
Serves 4 to 6
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
- SAUCE
- low-sodium chicken broth
- sugar
- soy sauce
- Chinese black vinegar
- toasted sesame oil
- Chinese rice wine or dry sherry
- ketchup
- fish sauce
- cornstarch
- PORK
- baking soda
- cold water
- Chinese rice wine or dry sherry
- cornstarch
- STIR-FRY
- Asian broad-bean chili paste
- vegetable oil
Serves 4
The flat pad thai–style rice noodles that are used in this recipe can be found in the Asian foods section of most supermarkets. If you can’t find broccolini, you can substitute an equal amount of conventional broccoli, but be sure to trim and peel the stalks before cutting.
Pairs with:
Wente Vineyards Riverbank Riesling
Translating Thai street food into a quick weeknight dinner is easy—once you admit that most of what you thought you knew about stir-frying is wrong.
- CHILE VINEGAR
- white vinegar
- STIR-FRY
- baking soda
- vegetable oil
- oyster sauce
- soy sauce
- packed dark brown sugar
- white vinegar
- molasses
- fish sauce
- large eggs
- garlic
- inch fresh ginger
- sriracha hot sauce
- soy sauce
- rice vinegar
- honey
- brown sugar
- vegetable oil
- water
- corn starch
- Jasmine Brown Rice
- broccoli
Vegetarian
- Other veggies as available
- Tomatoes
- Arugula or Spinach
- Cayenne Pepper
- Green Onions or other onions
- thinly sliced basil or 1 1/2 tbs Curry
- Coconut Milk
- Chicken Broth
- little salt and pepper
- Rice noodles or Ramen
(adapted from Backpacker Magazine)
- canola or vegetable oil
- salt to taste
- red pepper flakes
- water
- soy sauce
- rice vinegar
24 Nov 2013 — So good and so easy.
- cornstarch
- red pepper flakes
- vegetable oil
- cider vinegar
- canned tomato sauce
- diced onion
- soy sauce
- honey
- Salt and pepper
- boneless skinless chicken thighs
- sesame oil
- Sesame seeds
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- table salt
- ground black pepper
- soy sauce
- toasted sesame oil
- toasted sesame seeds
- red pepper flakes
- rib eye
- small red or green cabbage
- scallions
- carrots
- bell peppers
- medium cucumber
- cilantro
- One-half cup mint
- half cup local cantaloupe or honeydew melon
- lemon thyme or lemon balm
- half cup chopped toasted hazelnuts or pumpkin seeds
- Dressing
- toasted nut oil
- small garlic clove
- grated ginger
- small green or red spicy chili
- brown sugar
- Salt and pepper