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Winnipeg Free Press - PRINT EDITION
Quick Thai stir-fry dinner from Giada's new cookbook
Serve this Thai-flavoured steak stir-fry over steamed rice. (BLOOMBERG THE WASHINGTON POST)
Weeknight cookbooks designed for family cooks looking for easy, quick dinner recipes are on the increase.
Food Network cook Giada de Laurentiis has designed her latest cookbook around feeding her small family -- husband and young daughter -- easily. Born in Rome, living in Los Angeles, she usually specializes in her traditional Italian cuisine. In Weeknights with Giada (Clarkson Potter/Random House, $35), she includes this Thai-flavoured stir-fry to serve over steamed rice.
45 ml (3 tbsp) vegetable oil
4 garlic cloves, minced
3 Thai or serrano chilies, cored, thinly sliced
3 small, dry shallots, thinly sliced
1 red bell pepper, thinly sliced
60 ml (1/4 cup) Thai fish sauce
30 ml (2 tbsp) sweet soy sauce (see note)
30 ml (2 tbsp) black soy sauce (see note)
15 ml (1 tbsp) chili paste in oil, or Sriracha sauce
500 g (1 lb) sirloin steak, very thinly sliced
375 ml (11/2 cups) chopped fresh basil leaves, preferably Thai
250 ml (1 cup) fresh mint leaves
Note: In place of sweet and black soy sauce, use 60 ml (1/4 cup) regular soy sauce mixed with 1/4 cup honey.
In a large, heavy frying pan, heat oil over medium-high heat and cook garlic and chilies until aromatic, about 30 seconds. Add shallots and bell pepper and cook for one minute. Add fish sauce, soy sauces and chili paste. Bring mixture to a low simmer and cook, stirring frequently, until the vegetables are tender, about two minutes.
Add steak and cook, stirring frequently, for about five minutes for medium doneness. Remove from heat and stir in basil and mint until wilted.
-- For Postmedia News
Republished from the Winnipeg Free Press print edition November 14, 2012 D5
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