RECIPES OF THAILAND

Ingredients

2 tbsp

2 tbsp

4 tbsp

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1/4 cup

2 cups

4 tbsp

2 tbsp

1 tbsp

Garlic (sliced thinly) 
Ginger (julienned thinly) 
Thai chile peppers (julienned) 
Shallots (purple onions) (sliced thinly) 
Bean sprouts 
Snow peas 
Turnips (sliced thinly) 
Water chestnuts (sliced) 
Green bell peppers (sliced) 
Mushrooms (sliced)
Cauliflower florets 
Broccoli florets 
Asparagus tips 
Fried tofu 
Light soy sauce 
Dark sweet soy sauce 
Corn starch (dissolved in a little water) 
Freshly ground black pepper (adjust to taste)

Salt (adjust to taste)

1. Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half "height-wise" to yield 32 bite sized pieces

2. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown

3. Sautee the garlic, ginger and chilis (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts

4. Stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute

5. Add the bean sprouts, stir very briefly to warm them, but not cook them

6. Add salt as required

7. Serve with Thai jasmine rice