Mini the Boathouse Thai Cookbook by Tummanoon Puunchun

Author:Tummanoon Puunchun [Puunchun, Tummanoon]
Language: eng
Format: epub
ISBN: 978-1-4629-1099-1
Published: 0101-01-01T00:00:00+00:00

Preparation time: 20 to 30 mins

Cooking time: 8 mins

Stir-fried Kway Teow with Vegetables

4 tablespoons oil

3 cloves garlic, minced

150 g (5 oz) ground beef, pork or chicken

1 egg 100 g (1 cup) baby corn

100 g (1 cup) cauliflower florets

100 g (1 cup) asparagus, cut into lengths

100 g (1 cup) Chinese broccoli (kailan), cut into lengths

250 g (9 oz) dried rice stick noodles (kway teow or hofun), soaked in warm water until soft and drained

Sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon black soy sauce

½ teaspoon white pepper

1 Combine all the Sauce ingredients in a bowl. Stir until well mixed and the sugar is dissolved. Set aside.

2 Heat the oil in a wok over high heat. Add the garlic and stir-fry for about 1 minute until fragrant. Add the ground meat. Continue to stir-fry until the meat changes color, then add the egg and mix well.

3 Add the vegetables and stir-fry for 2 to 3 minutes until tender and cooked. Add the rice noodles, season with the Sauce ingredients and stir-fry until well mixed, 2 to 3 minutes. Remove from heat and serve hot.

Serves 4

Preparation time: 10 mins

Cooking time: 5 to 10 mins

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