Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Kratiem (garlic); sliced thinly |
| 2 tablespoons | Khing (ginger); julienned thinly |
| 2 tablespoons | Prik ki nu daeng (red Birdseye chilis); julienned |
| 2 tablespoons | Prik ki nu (green Birdseye chilis); julienned |
| ¼ cup | Hom daeng (shallots/purple onions) sliced thinly |
| ¼ cup | Bean sprouts |
| ¼ cup | Snow peas |
| ¼ cup | Mooli (Chinese white raddish); sliced thinly |
| ¼ cup | Water chestnuts; sliced |
| ¼ cup | Prik yuet (Thai sweet chilis); sliced |
| ¼ cup | Sliced mushrooms |
| ¼ cup | Cauliflower florets |
| ¼ cup | Broccoli florets |
| ¼ cup | Asparagus tips |
| 2 cups | Fried tofu |
| 2 tablespoons | Light soy sauce |
| 2 tablespoons | Dark sweet soy sauce |
| 2 tablespoons | Mushroom soy sauce |
| 1 tablespoon | Corn starch; dissolved in a little water |
| \N \N | Freshly ground black pepper to taste |
Date: Mon, 13 May 1996 14:07:34 -0700 From: "Colonel I. F. K. Philpott" <colonel@...>