Do you ever get in a groove with making different ethnic dishes? The last few weeks I’ve made several Chinese dishes, here and here. Last week I headed South from China and landed in Thailand (in my palate anyways)!
I love the freshness that Thai cuisine provides. Being a lover of lettuce wraps I decided to make Thai Chicken Wraps with Thai Vegetable Stir Fry.
Cooking, to me, is such an artistic and creative experience that I just love. When I first moved in to the Charmer I was single, on Sunday’s I would spend the whole day cooking. I’d turn on classical music, open a bottle of wine, and enjoy the day preparing meals for the next week.
Thai Style Chicken Lettuce Wraps with Spicy Peanut Sauce does involve chopping vegetables but is pretty quick to pull together. The Thai Vegetable stir fry can be a quick dish to pull together if you use a bag of stir fry vegetables.
Thai Style Chicken Lettuce Wraps with Spicy Peanut Sauce
1 pound ground chicken or turkey
1 Tbsp of freshly grated ginger
1 tsp freshly ground pepper
1 8 oz package of rice noodles, cooked according to package directions
3 medium carrots, peeled and julienne (can buy pre-packaged)
1 cucumber, peeled and julienne
3 green onions, white parts only
1 head butter lettuce (or lettuce of you choice)
1 garlic clove, finely chopped (or minced)
3 Tbsp gluten free soy sauce (or regular)
3 Tbsp honey
2 Tbsp smooth almond butter (or peanut butter)
2 Tbsp rice wine vinegar
1 Tbsp finely grated fresh ginger
1 tsp finely chopped jalapeno pepper
Using a little peanut oil (or oil of your choice) saute chopped chicken with the ginger, salt and pepper until done.
For the sauce combine all the sauce ingredients in a microwave safe bowl and heat for 20 – 30 minutes. Set aside let cool.
To assemble the wraps, take one lettuce leaf and add a small portion of cooked rice noodles, add some ground chicken, on top add carrots, cucumber and green onions. Top with either chopped cilantro or basil. You can serve with lettuce wrap with sauce on the side but I like to add it to the top.
Thai Vegetable Stir Fry
1/4 cup finely chopped shallots or red onion
5-6 cloves garlic, minced or finely chopped
1-2 thumb-size pieces galangal OR ginger, grated
1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
7 cups stir fry vegetables (I used frozen stir fry) if you want you can use carrots, mushroom, 1 small head cauliflower into florets, 1 small head broccoli into florets, 1 red pepper, 2 cups bok choy
handful fresh Thai basil or regular
2 Tbsp. coconut oil or other vegetable oil
2/3 cup coconut milk
2+1/2 Tbsp. fish sauce ) OR 2 Tbsp. soy sauce)
3+1/2 Tbsp. fresh lime juice
1+1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili (chili flakes)
2+1/2 tsp. brown sugar
Combine all ‘stir fry sauce’ ingredients together in a cup or bowl. Stir well to dissolve the sugar.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Add the vegetables and stir fry for about 8-10minutes. Add 1/2 of the stir-fry sauce to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a ‘saucy’ stir-fry that is never dry – the sauce is meant to flavor the rice.
Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until vegetables are still a little crisp.
Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil.
This dish could also be served over rice. Also I often double this recipe, and serve for lunch the next day adding leftover chicken or whatever as a nice lunch.