Preparation​

1. Prepare rice as directed, if using rice.
2. Slice meat if using, and brown in pan with some oil, salt and pepper. Remove from pan and set aside.
3. Sautee mushrooms in pan over high heat with a little broth, until they release liquid, then add oil. (I went heavy, like 1/4 cup) Cook until slightly browned.
4. Add carrots and onions, sautee until slightly tender. 
   
5. Add garlic, ginger and hot peppers, stirring until fragrant.
   
6. Lower heat. Add broth and lime leaves, deglaze the pan.
   
7. Add any additional herbs and browned meat and bring to a simmer.
   
8. While this is simmering, prepare rice noodles if using them.
   
9. Toss in greens, cover and let sit on low heat until greens wilt.
   
10. Add coconut milk, and other optional ingredients such as soy sauce, sriracha, etc.
    
11. Remove citrus leaves or lemongrass.
    
12. Toss noodles or rice in and incorporate into sauce. You can also just serve it over the rice or noodles.
    
13. Garnish with chopped cilantro and scallions.

TipsBruise the citrus leaves with the back of the knife.
I’ve also done this without the rice, because I forgot. It made for a nice stew.

This is our first recipe post. We're no professional chefs, but we do cook most of our meals. We like recipes that take don't take hours. We also hate when blogs waste my time with ads, huge pictures and tons of words telling me one's life story connected through this recipe. So we're just jumping right in!
This recipe will take about an hour total, maybe longer if you enjoy a cocktail and conversation while cooking like we do.
It will feed 4-6 people. (We like leftovers so we don't have to cook every night)







​1 pound meat of your choice, or make it vegetarian and don't (chicken, pork, beef, shrimp)
1/2 to 1 pound mixed mushrooms torn into strips
           (use more if you are not doing meat or just want it extra mushroomy)
2-3 carrots, julienned
Kaffir lime leaves or other citrus, lemongrass
2-3 cloves garlic (chopped, minced, or grated)
Thumb sized portion of ginger (chopped fine or grated)
Bok Choy (I used a nice sized bag full from our CSA share from Drop the Beet Farms)
2 cups broth (veggie, chicken, mushroom, etc.)
1 can coconut milk
Soy Sauce
Sriracha (optional)
Cilantro and or thai basil
Scallions

Cut the meat, if you're using it, into strips (I did about 1"x1/4"). Brown this in a large pan with oil. Remove the meat, leaving the oil and fat in pan, and put meat aside on a plate.
Add mushrooms to the pan and sautee over medium high heat for 10 minutes or so. You can add a splash of the broth at the beginning to prevent sticking and having to add more oil.
Add the carrots (if you wanted other veggies like broccoli, snow peas, red bell pepper, etc. add these now too) Bruise citrus leaves and add them in. Sautee another 5 minutes or so.
Add the ginger and garlic and sautee until fragrant.
Stir in the broth, coconut milk and meat, and add bok choy on top. Lower heat and cover. Simmer until bok choy is wilted and tender.
Stir it all together and add soy sauce and sriracha to taste.
Garnish with Cilantro and Scallions.
Serve over rice or rice noodles.
Other notes…
-You could marinate the meat first. We used a bit of soy, mirin, orange juice, honey and garlic.
-Chestnut mushrooms add a nice texture. Oysters and shiitakes are always great. Lion's mane makes a great meat replacement.
-If you're not lucky enough to find kaffir lime leaves, other citrus will do. Lemongrass can be an alternative or in addition to the citrus. In a pinch, try some lime juice and zest!
-You could add hot peppers to the dish and eliminate the need for sriracha. But sriracha is fine if you forget them like I did! Sriracha is also a good addition to the table if you have some spice sensitive people joining you.
​-I forgot the cilantro too, sometimes you have it together, sometimes you don't. It was still delicious.