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Thai Stirfry 01

This Thai Stirfry 01 recipe uses Nonfat Chicken Broth Or Water, Brown Rice, Reduced Sodium Soy Sauce, Rice Wine Or Dry White Wine, and Garlic Minced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 cup
• 1 3/4 cup
• 1 tbsp
• 1 tbsp
• 1 clove
• 1 tsp
• 1 tbsp
• 1/2 tsp
• 1 tsp
• 1 can

Method (preview)

1. 1

   Bring 3 1/2 cups of the broth or water to a boil in a medium saucepan over high heat.

2. 2

   Add the rice and reduce the heat to medium low.

3. 3

   Cover and cook for 35 to 45 minutes, or until the water is absorbed.

4. 4

   Remove from the heat and fluff gently with a fork. Cover and set aside.

5. 5

   In a large bowl, mix the soy sauce, wine, garlic and 1 teaspoon of the oil.

6. 6

   Add the shrimp and marinate until ready to use.

7. 7

   In a small bowl, combine the arrowroot, chili puree, sugar, salt (if using), vinegar and the remaining 1/2 cup broth or water.

8. 8

   Mix well and set aside.

9. 9

   In a large nonstick frying pan or wok, cook the shrimp and marinade over medium heat for 1 to 2 minutes on each side, or until the shrimp turn pink.

10. 10

    Do not overcook.

11. 11

    Remove from the pan and set aside.

12. 12

    In the same pan, heat the remaining 1 tablespoon oil over medium-high heat.

13. 13

    Add the onions, peppers and carrots and cook for 5 to 10 minutes, stirring often.

14. 14

    Pour the chili puree mixture over the vegetables.

15. 15

    Reduce the heat to low and cook several minutes more.

16. 16

    Add the shrimp, cilantro and pineapple (with juice).

17. 17

    Reduce the heat to medium and stir-fry for several minutes, until the shrimp is cooked through.

18. 18

    Taste and adjust seasoning.

19. 19

    To serve, place the rice on individual plates and top with the stir-fry. Garnish with the scallions and peanuts.