On my own again for dinner last week, I had myself another asian cooking adventure. You see, I love all foods asian-style. I could eat Asian food (chinese, thai, japanese, vietnamese) every day. Paul, not so much. He enjoys a good sushi dinner or bahn mi as much as the next guy, but he isn't a subscriber to my all-asian, all the time philosophy. Since he wasn't a factor in this dinner, I got to have my own way, which is how I like it.
I saw this dish on Serious Eats. It's fast, simple, and cheap, which was good since I got home late as it was. I switched on the rice cooker, got out my wok, and did some simple prep and was ready to go. From door to table in 30 minutes or less (call me rachael ray).
The finished dish had a the lovely saltyness of fish sauce balanced with some sugar. I love using shallots in this dish and vow to do so more often. This would probably be good with ground pork as well, but the chicken keeps it nice and lean. The basil is nice and fragrant- use it in abundance to really get the true flavor of the dish.
Gai Pad Krapow
- serves 2 -
2 tablespoons vegetable oil
Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird's eye chilis for a medium heat)
1 large shallot, finely sliced
3 cloves garlic, minced
1/3 pound green beans, trimmed, chopped in 1¼-inch lengths
1/2 pound ground chicken
2 tablespoons fish sauce
2 teaspoons sugar
1 bunch basil, leaves only
1. Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
2. Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
3. Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.
4. Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.
5. Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.
6. Serve with lime wedges