Yield: 1 Servings
|2 cups||Cooked rice|
|¾ cup||Baby corn|
|¼ cup||Shallots (purple onions)|
|3 tablespoons||Yello bean sauce|
|1 tablespoon||Nam prik pao (roasted chili paste in oil)|
This is a recipe from a vegan restaurant that has (re)opened near my home in Korat, (Northeast Thailand). The monks from one of the local wats run it, and they are so careful with their ingredients that they even press their own soy beans to make oil...
This recipe relies on the fact that a wok doesn't need much oil (but you could just as easily use a non-stick skillet), and that both the yellow bean sauce (sometimes called feremented soy beans in oil), and the nam prik pao (roasted chilis in oil), both of which can be purchased from most asian markets, are oil based.
method: You can make this with leftover steamed rice, but the restaurant makes it from rice that has been steamed in a broth consisting of three parts vegetable stock, and one part pineapple juice. Whichever way you prepare it the rice should be left to dry out in an uncovered bowl for 24 hours before preparing the fried rice.
Remove the florets from the cauliflower, and then slice the stalks thinly.
Clean and slice the mushrooms and then slice the baby corn lengthwise into four. Slice the shallots and garlic finely .
In a wok or skillet over medium heat, warm the yellow bean sauce and chili paste, and then use it to saute the shallots and garlic for 1-2 minutes, taking care not to burn them. Stir in the corn, and cook for a further 1-2 minutes, then add the remaining vegetables and stir until warmed through and coated with the sauce, then add the rice, and stir to mix continuing to stir until the whole is warmed through. The vegetables should retain a crispness, pieces of the cauliflower stalk snapping when bent in the hand, yet to taste (bearing in mind that all these vegetables may be eaten raw if you wish).
Taste for seasoning, and if you prefer it a little hotter add a little more nam prik pao. Salt can be added in the form of soy sauce at this stage if desired.
Posted to CHILE-HEADS DIGEST V3 #168 Date: Tue, 26 Nov 1996 11:13:54 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>