Ingredients
* VEGETABLES: (OR choose your own combination of fresh organic veggies for this dish)
* 1 medium-size carrot, sliced
* 1 cup baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
* 2 celery stalks, cut into bite-size pieces
* 5 or more shiitake mushrooms, sliced, or left in halves or quarters
* 3 spring onions, cut in thirds
* 1 small head broccoli, cut into florets
* 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
* 1/4 cup broth (vegetarian or chicken broth)
* 2 Tbsp. fish sauce (Squid is always the best kind)
* 1 Tbsp. lime juice (or simply add 2 slices of lime)
* 5-7 cloves of garlic, minced (I actually prefer 7 or more, as I like my sauce really garlicy)
* 1 tsp. honey or brown sugar (or more to taste)
* 1 tsp. arrowroot powder (or corn starch) dissolved in 2 Tbsp. cool water
* Optional: 1 chili, minced, OR 1/2 tsp. cayenne pepper
* Optional: to make this into a main course, add peanuts or cashews, tempeh, wheat gluten, or slices of cooked chicken
* Optional (for use when stir-frying): a few Tbsp. white wine, or white cooking wine
Directions
1.
#1 Start by making the stir-fry sauce. Place broth, fish sauce, lime, honey/sugar, and chili (if using) in a sauce pan over medium-high heat.
2.
#2 When sauce begins to bubble, turn down the heat to medium-low. Now add the minced garlic and arrowroot/cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3.
#3 Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
4.
#4 Place a little coconut oil in a wok/frying pan over medium to high heat. When hot, add the carrots, galangal (or ginger), and shiitake mushrooms. (Stir-fry Tip: Always start with the "firmer" vegetables. Otherwise, the more tender veggies will become soggy while waiting for the firmer ones to cook.) When the wok/pan becomes too dry, add a little white cooking wine (or water), 1 Tbsp. at a time (you want to keep the wok/pan just moist enough to keep the vegetables frying). Stir-fry 1-2 minutes.
5.
#5 Add the rest of the vegetables, and continue stir-frying another minute or so (until the broccoli turns bright green). Again, add wine or water as needed to keep the vegetables frying.
6.
#6 Now pour the stir-fry sauce you made earlier into the wok/pan. Stir-fry over heat briefly - just long enough to mix the sauce in. Remove from heat.
7.
#7 Do one last taste test. If not salty enough, add up to 1 Tbsp. more fish sauce. If too salty, add another squeeze of lime juice.
8.
#8 To serve, pour onto a serving platter and have plenty of Thai jasmine rice (brown or white) ready. Serve with Thai red chili sauce, if desired.
Columbus Restaurants
