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Cooking the Thai Way (Easy Menu Ethnic Cookbooks) by Judy Monroe, Supenn Harrison

By Judy Monroe, Supenn Harrison

An creation to the cooking of Thailand together with such recipes as lemon chook soup, satay, and Thai egg rolls. additionally contains info at the background, geography, customs, and other people of Thailand.

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Add mixed vegetables. Cook for 2 to 4 minutes, stirring constantly, until thickest vegetable is crisptender. 4. Add fish sauce, sugar, and pepper and stir. 5. Serve hot with rice. Preparation time: 20 minutes Cooking time: 10 minutes Serves 4 * For a more colorful dish, include vegetables of different colors. For green, white, and yellow, use green beans or broccoli, sliced cabbage or cauliflower or mushrooms, and yellow carrots or squash. ** For a quick version of this recipe, use a 10- or 14-oz.

3 tbsp. vegetable oil 1 lb. beef sirloin tip, thinly sliced 1 clove garlic, finely chopped ¥ medium onion, peeled and sliced ¥ c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained 2 jalapeño peppers, seeded and cut into quarters 1 tbsp. fish sauce 1 tsp. sugar ¥ to 1 cup coarsely chopped fresh basil leaves* 1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over high heat, stirring constantly, until beef begins to turn brown. Place meat in a bowl and set aside.

Oil over high heat for 1 minute. Add meat and cook, stirring constantly, for 2 to 3 minutes, or until beef is tender and nearly all brown. Place meat in a bowl and set aside. 4. Wash skillet or wok and dry thoroughly. Heat 1 tbsp. oil in wok over high heat for 1 minute. Add onion and garlic and cook, stirring constantly, for 2 minutes until nearly tender. 5. Add broccoli and stir well. Stir cornstarch-broth mixture and add to vegetables. Cover, reduce heat to low, and simmer for 2 to 3 minutes, or until broccoli is crisp-tender.

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