This has been a week of sampling from various cookbooks. The recipe below is adapted from the Marshall Field's cookbook
. I had to make some changes based on the ingredients I had on-hand, but the outcome was just as good as the original. This salad is good served either warm or cold.
Thai Sauce
1/2 C sugar
3 tsp sesame seeds
1 C reduced sodium soy sauce
2 tsp sesame seed oil
3 Tbsp minced garlic
2 Tbsp Thai garlic chili sauce
1 C thinly sliced green onion
Combine sugar, sesame seeds, soy, sesame oil, garlic, and chili sauce in a small saucepan and bring to a boil over high heat. Remove from heat and immediately stir in green onion. Can refridgerate for up to 5 days.
Thai Peanut Dressing
1 Tbsp chopped cilantro
3 Tbsp peanut butter
1/4 C rice wine vinegar
1/4 C vegetable oil
Combine 1/4 C of the sauce cilantro, peanut butter, and vinegar in a bowl. Whisk until combined. Whisking constantly, add oil. Slowly make an emulsion.
Stir Fry
3/4 C broccoli florets
1/4 C vegetable oil
4 boneless skinless chicken breasts, cut into 1/4 inch strips
3/4 C asparagus, cut into 2 inch lengths
3/4 C julienned carrots
1/2 C julienned red bell pepper (I used yellow)
3 C cooked brown rice
Salt and pepper to taste
Bring small saucepan of water to a boil. Submerge the broccoli in the boiling water for 1 minute, until it turns bright green. Drain the broccoli and place in ice water.
Heat wok and add oil. When the oil is hot, add the chicken and cook for 5 minutes, until almost done. Add the broccoli, asparagus, carrots, and bell pepper, and cook 3-4 minutes until chicken is cooked through. Add the rice and 1/2 cup of the Thai sauce and stir until thoroughly heated. Season with salt and pepper.
Serve with dressing drizzled over the top and garnish with green onion.
. I had to make some changes based on the ingredients I had on-hand, but the outcome was just as good as the original. This salad is good served either warm or cold.Thai Sauce
1/2 C sugar
3 tsp sesame seeds
1 C reduced sodium soy sauce
2 tsp sesame seed oil
3 Tbsp minced garlic
2 Tbsp Thai garlic chili sauce
1 C thinly sliced green onion
Combine sugar, sesame seeds, soy, sesame oil, garlic, and chili sauce in a small saucepan and bring to a boil over high heat. Remove from heat and immediately stir in green onion. Can refridgerate for up to 5 days.
Thai Peanut Dressing
1 Tbsp chopped cilantro
3 Tbsp peanut butter
1/4 C rice wine vinegar
1/4 C vegetable oil
Combine 1/4 C of the sauce cilantro, peanut butter, and vinegar in a bowl. Whisk until combined. Whisking constantly, add oil. Slowly make an emulsion.
Stir Fry
3/4 C broccoli florets
1/4 C vegetable oil
4 boneless skinless chicken breasts, cut into 1/4 inch strips
3/4 C asparagus, cut into 2 inch lengths
3/4 C julienned carrots
1/2 C julienned red bell pepper (I used yellow)
3 C cooked brown rice
Salt and pepper to taste
Bring small saucepan of water to a boil. Submerge the broccoli in the boiling water for 1 minute, until it turns bright green. Drain the broccoli and place in ice water.
Heat wok and add oil. When the oil is hot, add the chicken and cook for 5 minutes, until almost done. Add the broccoli, asparagus, carrots, and bell pepper, and cook 3-4 minutes until chicken is cooked through. Add the rice and 1/2 cup of the Thai sauce and stir until thoroughly heated. Season with salt and pepper.
Serve with dressing drizzled over the top and garnish with green onion.
Yum! That sounds delish! I love a good excuse to break out the wok :)
ReplyDeleteThis is one of my favs. The original recipe also recommends lining muffin tins with wonton wrappers, coat them with cooking spray and bake until lightly browned. They make for a really nice presentation, but I only make that kind of effort for guests :)
ReplyDelete