As far as Chinese cuisine goes, although we’ve definitely had our fair share of great meals over the last 5 weeks, we’re ready to move on. Vietnam is coming up next and while I can’t wait to slurp up delicious bowls of pho, what I’m really excited for is Thailand and its food. In tons of travel blogs and articles online, Thai food is praised as being finger-licking good and light on the budget. Many go as far as to say that you don’t even need to step foot into a restaurant, as the street food is everywhere and even better.
We will most certainly be indulging in more than a few bites of the street food, without a doubt. I’ve already been scouring the internet for the Thai cooking classes I want to take. With Procook pestle and mortar in hand, I can’t wait to whip up those curry pastes from scratch. Thankfully, I’ve got my own mini mortar and pestle back home and it’s a guarantee I will no longer need to buy the pre-packaged curry pastes since I’ll pick up some secret winning recipes (and trust me I will visit cooking school after cooking school until I do).
Until then, it’s still a few more weeks of Chinese recipes. Last one today from the Yangshuo Cooking School.
Stir fried green vegetables is a simple recipe but it really is not prepared enough back in the US. This is perfect with Chinese greens, bok choy, Chinese broccoli or even your grocery store lettuce.
The best part of preparing this yourself? You decide how much oil to add, and trust me you will definitely be adding significantly less than all the Chinese restaurants we’ve frequented here in China.
Simple side dish to finish off your Asian themed meal? Yes, please.
- 1 bunch green vegetables (spinach, bok choy, Chinese broccoli)
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 teaspoons water
- 1 tablespoon peanut oil
- Heat wok over high heat until smoking. Reduce heat to low and add oil.
- Increase heat to medium. Add garlic, vegetables and salt. Stir fry until soft.
- Add water, wait until it starts to bubble and then mix it together.
- Serve hot.
Recipe Adapted from Yangshuo Cooking School