RECIPES OF LAOS

Ingredients

1/ 4 - 1/ 3 cup

1/4 cup

1/4 -1/2 cup

1 small

1/ 3—1/2 cup

1/ 3—1/2 cup

1/2 cup

1/ 3—1/2 cup

2 cups

2 tbsp

1-2 tbsp

2 tbsp

1 small

Oil

Garlic (chopped)

Boneless chicken (finely sliced)

Thai round eggplant (cut in eighths)

Bamboo shoots (sliced-fingernail sized pieces)

Long beans (1 yard, cut into 1 cm  pieces)

Red onion (diced 1 cm  pieces)

Fresh oyster mushrooms (sliced)

Cold steamed long grain rice

Soy sauce

Chilli paste (Luang Prabang or sweet and mild spicy)

Oyster sauce

Tomato (sliced, for garnish)

1. Heat oil in wok until hot, then add the chopped garlic
2. Stir fry over medium to hot heat until garlic starts to turn golden (max 30 seconds)
3. Toss in the chicken and stir fry for about 1 minute until colour becomes white, then add the eggplant followed by the bamboo shoots, tossing between each addition
4. Keeping things moving all the time, add successively the chopped yard-long beans, red onion and mushrooms
5. Add the cooked rice, toss until mixed and warm, then sprinkle over the soy sauce, chilli paste and oyster sauce
6. Keep stir frying until all is hot and mingled

Serve with soup (see below)

                                RECIPES OF LAOS

Ingredients

1 cup

2 tbsp

4

1/3 cup

Water (or vegetable stock)

Soy sauce

Tofu (approximately 2 cm cubes)

Chinese cabbage or other greens (chopped  approximately 3 cm pieces)

Ground black pepper (adjust to taste)

1. In a fry pan or small pot, add the water and soy sauce
2. Bring to the boil, then reduce heat so the stock simmers
3. Add the Chinese greens then the tofu cubes and simmer for 3 minutes.

Serve as an accompaniment to the Luang Prabang fried rice dish