Thai Stir Fry Recipe | CDKitchen.com

ingredients

3 tablespoons peanut oil
1 large leeks, rinsed & diced
1 small red bell pepper, seeded, cut into strips
3 cloves garlic, minced
1/4 pound mushrooms, thinly sliced
3 teaspoons red chile paste
3 tablespoons hot water
1 1/2 tablespoon yellow bean paste
4 tablespoons soy sauce
1 1/2 tablespoon rice wine vinegar
1 1/2 teaspoon sugar
salt
3 tablespoons coarsely chopped fresh cilantro
cilantro sprigs for garnish
rice or noodles

directions

Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell pepper and garlic and stir for a few minutes more.

Add the mushrooms, stir, and saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and let cook for a few minutes.

Meanwhile, combine the red chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss well to distribute evenly.

Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more. Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve over rice or noodles.

nutrition data

152 calories, 11 grams fat, 13 grams carbohydrates, 3 grams protein per serving.

reviews & comments

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