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FareShare Gazette -- March 2009 Recipes

A home-style FareShare Gazette -- March 2009 Recipes made with Assorted Veggies, Chicken Stock Mixed With, Hoisin Sauce, Mae Krua Oyster Sauce, and Water To Thicken. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Get wok HOT, add peanut oil.

2. 2

   Please NO canola, it tastes!

3. 3

   If not peanut, then corn oil.

4. 4

   Stir fry the tofu pieces until browned and remove.

5. 5

   Re-heat wok, stir fry all veggies, quickly high heat.

6. 6

   Add the marinade and the minced garlic, ginger and the red curry paste; stir this well and add back in the tofu.

7. 7

   Push all up one side of wok; add the prawns, turning as they turn pink.

8. 8

   Mix into the rest of the dish, sprinkle with sesame oil and chopped scallions and serve!