Friday, February 05, 2010

Stir-Fry with King Trumpet Mushrooms, Garlic & Thai Basil Sauce, Chinese Long Beans, Jasmine Rice, Lotus Root Chips

Dinner 2/05

Stir-Fry with King Trumpet Mushrooms, Garlic & Thai Basil Sauce

Chinese Long Beans

Jasmine Rice

Lotus Root Chips

The sauce can be made many ways according to your garlic/basil/heat preference. We like them all. ;)

Garlic & Thai Basil Sauce

Start with a 1 tbs. of canola oil and saute 2 tbs. minced shallot, 1 tbs. ginger, 1 thai bird chile (remove the seeds for a less hot version) and as much garlic as you can humanly handle. We've been known to use an entire small head.

After a minute or so, add 1/4 cup of thinly sliced thai basil (or more if you like it that way). Stir until wilted.

Add a cup of water, 2 tbs. of tamari, 1 tbs. agave and 2 tsp. freshly squeezed lime juice and bring it all to a simmer and let the flavors develop for 5 minutes. In a small cup or bowl, mix 1 tbs. cornstarch with an equal amount of water, whisk to combine, and whisk into the sauce, until it thickens.

Serve hot over your stir-fried veggies and tofu.

If you had lotus root chips, you would have a tiger guard them too...

King Trumpet Mushroom or State of Minnesota? You Decide.

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