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the appetizer:

The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living by Su-Mei Yu, includes excerpts and recipes like Thai Curries; Jungle Soup Gaeng Paa; Almond Milk; Stir-Fried Okra; and Ceviche, Thai Style Plah Pla.

Cookbook

Stir-Fried Okra

 

Stir-Fried Okra

Makes 4 servings

 

Stir-fried okra is crunchy and not slimy, as its bland flavor succumbs to the pungency of garlic, ginger, and chiles, creating a delectable integration among Water, Wind, and Fire elements.

 
 
  • 1 tablespoon rice bran, canola, or corn oil
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • About 6 ounces chicken breast or pork tenderloin, thinly sliced;
         10 ounces small shrimp, peeled; or 8 ounces firm tofu, cubed
  • 1/4 teaspoon salt
  • 1 tablespoon soy sauce or fish sauce
  • 3 cups okra thinly sliced on the diagonal
  • 1 fresh serrano chile, minced

Heat a wok or large skillet over high heat for 1 minute. Add the oil and let heat for another minute. Add the garlic and ginger and stir-fry until the garlic turns golden, 10 to 15 seconds. Add your choice of protein and stir-fry until partially cooked or heated through. Season with the salt and soy sauce, then add the okra and chile and stir-fry until the okra turns slightly limp. Transfer to a serving platter and serve with hot white, brown, or red rice.

 
  • from:
    The Elements of Life:
    A Contemporary Guide to Thai Recipes
    and Traditions for Healthier Living
  • by Su-Mei Yu
  • Wiley 2009
  • Hardcover; 336 pages; $35.00
  • ISBN-10: 0471757071
  • ISBN-13: 978-0-471-75707-81
  • Reprinted by permission.

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The Elements of Life

 
 
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This page created August 2010


 


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