Stef’s Go-To Thai Dish

Ready in 45 minutes
​Serves 6 people

Ingredients

• 1 lb mixed mushrooms, sliced
• 1 lb chicken, pork, steak or shrimp (optional), sliced into strips
• 1 onion
• 2-3 carrots
• Bok choy or other green (napa cabbage, tatsoi, chard, spinach)
• 1T minced garlic
• 1T minced ginger
• 1 pint Teriyaki soup or other broth
• 1 can coconut milk
• Oil-olive, coconut or peanut are good options
• Kaffir lime leaves, or other citrus or lemongrass
• Rice noodles (1 bag) or rice (2 cups cooked)
• Cilantro and scallions for garnish
• Salt and pepper to taste
• Other options: 
  • Snow peas
  • Soy sauce, Sriracha, lime juice
  • Hot peppers, chopped
  • Turmeric, thai basil, curry

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.