I am not the type of person who likes to spend a lot of time in the kitchen preparing food. Yet, at the same time, I like to try new recipes. So I am always searching for those recipes that are quick and easy to do. Thai recipes have become a favorite to experiment with and change just a little for my own taste buds.
In the summer months, zucchini is always in abundance.
1 garlic clove (I use half of the clove, just because I like a milder taste).
1 t. minced fresh ginger
¼ t. crushed red pepper flakes
2 t. olive oil
1/3 c. finely chopped unsalted dry roasted peanuts (I put the peanuts in the food processor and grind them up which saves time)
3 t. rice vinegar
2 t. soy sauce
¼ t. sugar
3 medium sized zucchini cut these into fine strips
Cook the garlic, ginger and red pepper in a large skillet over medium heat for about one minute; make certain to stir constantly to avoid burning or sticking. Then add peanuts, rice vinegar, soy sauce and sugar while continue to stir ingredients. Finally, add the zucchini and cook, continue to stir constantly. It will take about five minutes to cook fully or until the zucchini is crispy. Finally, serve. This is meant to be a side dish. I always use the recipe as a meal for lunch.
Quick and Easy Thai Fried Rice
4 c. rice cooked and cooled. (I usually make extra from a different meal and save the leftovers. I store the rice in the refrigerator overnight.)
2 T. vegetable oil
1 T. garlic chopped (I sometimes skip the garlic)
½ c. onion chopped (I usually reduce this as well)
¼ pound boneless chicken breast, thinly sliced
1 egg beaten
2 T. fish sauce
1 t. sugar
2 green onions thinly sliced crosswise
Cilantro leaf, fresh and coarsely chopped, a large bunch (this is for garnish)
Heat the wok; add oil, once the oil begins to sizzle and the onion and garlic. Let the mixture cook for about a minute. Next add the chicken cook fully. Add the beaten egg and toss. Finally add the rice, fish sauce sugar and green onions. Make certain all the remaining ingredients are heated through. Garnish with cilantro and serve.
Thai Style Coleslaw
16 oz. package of shredded coleslaw mix
1/4 c. lime juice
1/4 c. rice vinegar
1 T. fish sauce
2 T. sesame oil
2 T. honey (I use the all-natural kind).
1/4 c. chopped peanuts (I always chop the peanuts in my food processor, it’s easier).
Salt and pepper to taste
Pour the shredded coleslaw mix into a large bowl (this will be your serving bowl). In a small bowl, mix all the other ingredients until well blended. Slowly add the mixture in the small bowl into the larger one, toss, and refrigerate before serving. To allow the flavor mixture to settle into the coleslaw mix refrigerate for at least three hours. I usually make this the night before I plan to serve.
These wonderful recipes and others can be found at www.food.com