I’m back with my 4th recipe from the Taste of Thailand Box from Hamptons Lane. This is hands down the best food subscription box I’ve received since I started AYOB. I have seriously been loving this box, and don’t know how they are ever going to top it. Today I am making Sichuan Stir-Fry. The recipe in the product book called for beef, but I can’t remember the last time I cooked beef, so I went with the safer option – chicken. I also added tofu, since I add tofu to everything. And no….I did’t eat the chicken….I picked it out like the high-maintenance Vegan diva that I am.
Recipe: Sichuan Chicken Stir Fry
Ingredients:
- 1 package Pad Thai noodles – cooked and drained
- 2 tbs ginger
- 2 cloves garlic (I left this out)
- 1 shallot – sliced thinly
- 2-3 tbs sesame oil
- 2 chicken breasts – cut into strips
- 1 block tofu – cubed
- 1 cup mushrooms – sliced
- 2 peppers – sliced thinly
- 2 baby bok choy – sliced
- 2-3 tbs Red Boat Fish Sauce
- 1/4 cup Jade Sichuan Peanut Sauce
- handful basil – chopped
Directions:
- heat 1 tbs oil over high heat, add tofu, cook until browned, set aside
- heat 1-2 tbs oil over high heat, add chicken and saute for 2-3 minutes, add a few dashes of fish sauce and cook until done
- add ginger and shallots and saute, stirring constantly, until shallots are translucent
- add peppers, mushrooms, and bok choy, add a few more dashes of fish sauce, saute until vegetables cook down
- add noodles, tofu, and peanut sauce, cook for a few more minutes
- remove from heat and serve with basil
Notes:
- the original recipe called for 1 pound beef sirloin
- I added bok choy to the recipe as I had some in the fridge, you could also add other veggies such as broccoli, snap peas, etc.
- I added more peanut sauce as it seemed a little dry to me, I also added a little water
- I added basil to the mixture and also used it as a garnish
- the recipe called for a package of Pad Thai noodles but next time I would use half a package, and add more vegetables, but that is a personal preference
XOXO