Laotian Stir Fry


My colleague, Jenny Inprasueth, brought in this stir fry for one of office potlucks. It was the best stir fry I have ever tasted. She graciously not only gave me the recipe from her native Laos, but insisted on buying me the fried garlic (Toi Phi) she told me she finds indispensable in her cooking. I made this tonight to oohs and aahs and my husband’s comment that “this tastes really authentic!”

Ingredients

Oyster Flavored Sauce

Black Bean Garlic Sauce

Fried garlic Toi Phi

1 Tb canola oil

½ onion

Vegetables such as red, yellow and green bell pepper, mushrooms, choy sum, baby bok choy, zucchini, snow peas, broccoli, or carrots. Jenny says have a variety of colors.

2 branches regular or Thai basil leaves

Optional: Tofu, steak, chicken or shrimp

You can buy the seasonings at grocery stores that carry Southeast Asian ingredients. Some supermarkets will carry the oyster sauce and black bean sauce. Jenny says if you can’t find the fried garlic Toi Phi, you can fry your own garlic.

Chop half an onion and fry in oil in a wok or large heavy skillet until light brown. Add tofu and lightly fry so that it will hold its shape. If desired, cut sirloin steak or chicken breast into small pieces, and brown with the onions. You can also add shrimp. Add sturdier vegetables such as broccoli, carrots and bell peppers. Add about 1/3 cup water, 2 tsp. oyster flavored sauce, 1 tsp black bean garlic sauce, and a pinch of fried garlic Toi Phi. Add a few Thai hot chili peppers or a bit of  hot chili oil for heat.Add quartered mushrooms and sliced zucchini.When meat and vegetables are almost cooked, add delicate vegetables, such as choy sum, baby bok choy,and snow peas, and stir fry just until they begin to soften. Just before serving, add a few leaves basil.

Nice with rice. We enjoyed a lager beer with the meat version, or you can pair it with a cold can of  coconut juice with pulp.

Seven Vegetable Lasagna

This lower-fat lasagna is filled with delicious veggies, 7 in all if you use  Eggplant Marinara I put in fresh picked young squash when I made it in late summer.

Ingredients

1 recipe of Eggplant Marinara sauce (In a hurry or just too tired to do all that? Add one cup sliced mushrooms and 2 tsp. fresh basil to 2 jars of sauce.)

½ package lasagna noodles

One head of spinach or a 10 oz bag of spinach

3 small zucchinis

One 14-oz. can of artichoke hearts

16 oz container low fat ricotta cheese (Calabro is the best brand)

2 eggs

3 Tb. minced Italian parsley

12 oz. low moisture, low fat mozzarella cheese, grated or cubed

8 oz. Parmesan cheese, grated

1 Tb olive oil

Directions:

Wash spinach well and remove  long stems. Microwave it in a covered container for 1 minute until just wilted.

Slice squash thinly, then quarter slices. Drain artichoke hearts and slice thinly, then mix with squash.  Saute in olive oil with a sprinkle of salt for a few minutes until vegetables just begin to soften. Stir in spinach. Drain any liquid.

zucchini-spinach-and-artichoke-hearts-in-pan

Cook lasagna noodles according to package directions. Add 1/4 cup cooking water to homemade sauce. The starch in the water will help emulsify the sauce. In a colander, drain noodles well and rinse with cold water. Line up noodles flat on smooth kitchen towels. This will prevent them from sticking together.

Mix ricotta with beaten egg and parsley.

Spread marinara sauce on an 8 x 11 oiled baking pan.

Place lasagna noodles over sauce.

Spread ½ of the prepared ricotta over noodles

top with 1/3 the mozzarella and 1/3 the Parmesan.

Place half of the artichoke hearts, zucchini and spinach mixture over the cheeses.

Cover with sauce and noodles, then top with rest of ricotta, vegetables, and half the remaining sauce,  mozzarella, and Parmesan cheese.

Cover that with the rest of the sauce, noodles,  mozzarella, and Parmesan cheese.

Bake in 375’ over for 45 minutes, until cheese is bubbly and browning on top. Let cool before serving. Garnish with fresh basil. It’s even better the next day!

out-of-the-oven