What I crave this time of year—when it’s cold and rainy like today (yes, even in Hawai'i!)—is
a healthy dose of brightly-colored, crunchy vegetables, to remind me of
summer.
The other night, I had some nice veggies and basil in the fridge, so I decided to make
a Thai-style stir fry. (The ingredient list that follows for the vegetables is merely a suggestion; feel free to use whatever ones strike your fancy.)
1 can coconut milk
1 teaspoon red curry paste
1 tablespoon oyster sauce
1 teaspoon fish sauce
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon lime juice (bottled is fine)
2 tablespoons canola oil
2 sm. heads broccoli
2 bell peppers (or 6-7 of the tiny ones)
1 onion
1 eggplant
pineapple chunks (optional)
chopped basil
pine nuts (for garnish)
Directions
Chop up the veggies into bite-size pieces.
Pour the coconut milk into a medium saucepan (as it has a tendency to boil over) Add to it the red curry paste, oyster sauce, fish sauce, soy sauce, brown sugar, and lime juice. (You might want to add these ingredients to taste; you’ll know if it needs more umami, salt, or sugar.) Bring this mixture up to a simmer and cook for about fifteen minutes, in order to reduce it.
Now to stir-fry the veggies. When you stir-fry vegetables, you
should commence with the ones that take the longest to cook (in this case, the broccoli). Heat the oil in a wok or large skillet until it's shimmering, then add the broccoli and cook, stirring/tossing often. When it's about half-way done, add the bell peppers to the pan and continue stir frying.
Next go in the onions, then the eggplant. ( I had cut a fresh pineapple up into spears that
afternoon, and decided on the spur of the moment to add some of it to
the mix, too.)
When the veg are all cooked—but still crunchy—pour the now somewhat thickened curry sauce into the wok, and add coarsely-chopped basil.
Stir it all up, then serve over steamed rice, topped with a sprinkling of pine nuts.
🌱 🍆 🌿
The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Lefty Award-nominated Sally Solari Mysteries, a culinary series set in Santa Cruz, California.
An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.
Leslie’s website
Leslie also blogs with Chicks on the Case
Leslie on Facebook
Leslie on Twitter
Leslie on Instagram
Look what's coming from Leslie this April!
(now available for pre-order here)
-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
-Karen Shimizu, executive editor, Food & Wine
Praise for THE FRAGRANCE OF DEATH:
Lisa K's Book Reviews
"[An] enjoyable fifth outing for Santa Cruz, Calif., chef Sally Solari.... This well-done culinary cozy should win new fans for the ever enterprising Sally."
Publishers Weekly
All five Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.
Sounds yummy. Thanks!
ReplyDelete2clowns at arkansas dot net
It is, indeed--thanks, Kay!
DeleteI'm a recent convert to coconut milk -- it's such a great addition to soups and curries that it's become a pantry staple for us.
ReplyDeleteYes, me too--I now buy it by the case at Costco!
DeleteDon't make the mistake of getting the low fat version. It pales in comparison for flavor with regular coconut milk.
DeleteI love stir frys - so easy and versatile.
ReplyDeleteYes, they're great for those cleaning-out-the-fridge days!
ReplyDeleteBrilliantly conceived and executed.
ReplyDelete