Archive for July 2013

Pork Stir-Fried with Fresh Ginger

July 31, 2013

Recipe By:    Nancie McDermott “Real Thai”
Serving Size:    4
Preparation Time:    0:30

2 tablespoons    vegetable oil
1 tablespoon    garlic,    coarsely chopped
1/4 pound    pork,    thinly sliced
1/2 cup    ginger,    long, thin strips
1 small    onion,    sliced thick wedges
1 tablespoon    fish sauce
1 cup    fresh mushrooms,    thinly sliced
1 tablespoon    soy sauce
3 fresh thai chilies (red chee fah)
1 tablespoon    water
1 teaspoon    sugar

Heat a wok or a large, deep skillet over medium-high heat until hot.  Add the oil and swirl to coat the surface.  When the oil is very hot, add the garlic and toss until it begins to turn golden, about 15 seconds.  Add the pork and stir-fry until it is no longer pink, about 2 minutes.

Add the ginger and toss to coat with the oil.  Let it cook about 1 minute and then add the onion and fish sauce and toss to mix them in.  Add the mushrooms and soy sauce and stir-fry until mushrooms have softened and ary shiny, about 1 minute.  Add the chilies, water, and sugar and toss well.  Cook without stirring for 1 minute.  Transfer to a serving platter and serve hot.

Notes:    Chicken may be substituted for the pork.


Spaghetti with Oil and Garlic (Aglio Et Olio)

July 29, 2013

Good but a little heavy on the oil.


Turkey Lettuce Wraps (rice balls!)

July 28, 2013

We use this recipe for ground chicken (without the dipping sauce) and then make steamed sushi rice for rice balls: (