Ethnic Day - Thai

[Guest guest]

Here is another thai-style recipe. I adapted this from Smart Cooking by

Graham Kerr. It originally had p*****y in it and I replaced it with

chunk poultry-style TVP and it works just beautifully. Even non-veggie

hubby loves it.

 

* Exported from MasterCook *

 

Evil Jungle Princess

 

Recipe By : Adapted from Smart Cooking by Graham Kerr

Serving Size : 2 Preparation Time :0:00

Categories : Soyfoods Thai

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tsp peanut oil

2 cloves garlic -- peeled and crushed

2 Tbsp. lemongrass (or lemon peel) -- finely chopped

2 Kaffir lime leaves -- softened w/a little

warm water

and finely chopped

1 cup TVP " poultry " chunks -- hydrated for 30 min.

1/4 cup unsweetened coconut milk

1/4 cup vegetable broth

1/2 tsp chili powder

1 tsp sugar

7 fresh peppermint leaves -- finely chopped

2 Tbsp fish sauce

1/2 tsp cayenne pepper -- or to taste

2 Tbsp. freshly squeezed lemon juice -- or to taste

1 cup chinese cabbage -- finely shredded

1 cup red cabbage -- finely shredded

1 2/3 cups enokitake mushrooms

 

Heat the peanut oil in a lg. skillet and add the garlic. Cook

until the oil has been infused with the garlic flavor, about 1

minute, then remove and discard the garlic.

 

Add the lemongrass, lime leaves, and TVP chunks and stir-fry until

the TVP until it gets infused with the flavors and is browned

a bit.

 

Add the coconut milk, vegetable stock, and chili powder and stir-fry

until the sauce has cooked down into a coating, not floating, cream.

 

Stir in the sugar, mint leaves and fish sauce. You also need to add the

cayenne pepper at this time, but remember the amount of cayenne you add

will determine a 1-5 star heat factor.

 

Stir in the lemon juice to suit your taste.

 

Turn the sliced cabbages and the mushrooms into a hot skillet with a

little vegetable stock or water (just enough to create a little steam),

just to heat through, about 2 minutes, then turn out onto a serving

plate.

 

Serve the vegetables with the sauced TVP on top. Serves 2.

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RisaG