Tuesday, March 16, 2010

phad goong sai toa kup hed : stir-fried shrimp with sweet green pea pod & mushroom

Stir-fried Shrimp with Sweet Green Pea Pod & Mushroom : ผัดถั่วหวานกับเห็ดใส่กุ้ง

I like cooking stir-fry. It is so simple and easy to cook but it is actually not as easy as one could think it should be. Getting a satisfied stir-fry needs skill. Cooking stir-fry you need to set a wok over high-heat and cook it very fast. Vegetables need to still be crunchy and looking colorful. You need to learn to balance the flavour and make sure that your stir-fry will not be so soggy with sauce and watery from vegetables.

Stir-fry is versatile. You can serve it alone with steamed whole grain rice as a single dish for lunch or you can serve with it with a cup of spicy chili relish (Nahm Prik), mixed herbs omelette (Kai Jiew Samoonpai) and a cup of steamed whole grain rice for dinner. I personally like to cook it when I am too lazy to go through something too complicated. I simply open my fridge and find what are stored in there and then get started. Later in 5-10 minutes, I am well & healthily fed. (Actually, I didn't want to post this recipe because its too easy but the dish is very delicious. So, I think I should post it.)

Find a recipe below

1 Cup of Fresh Shrimps (Cleaned)
1 Cup of Organic Green Pea Pods
1 Cup of Organic Mushroom
2 Tablespoons of Garlic (Crushed and Finely Chopped)
2 Tablespoons of Grape Seed Oil (or Sunflower Oil)
2 Tablespoons of Oyster Sauce
1 Tablespoon of Soy Sauce
1 Tablespoon of Seasoning Sauce
A pinch of Raw Un-refine Sugar


Set a wok over high-heat. Wait till becoming very hot. Add garlic and fry fill aromatic. Add Shrimp and stir-fry very quickly then add green peas and mushroom, keep stir-frying. Add soy sauce, oyster sauce and sugar. Turn of the heat. (All this stir-fry thing should be done within 2-3 minutes.) Serve hot with a cup of steamed whole grain rice.

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