Thai brown garlic stir-fry sauce

Thai brown garlic stir-fry sauce

2/3 cup LOW SODIUM soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1/2 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Directions:

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Gai Pad Krapow (Thai Basil Chicken)

Thai Basil Chicken (Gai Pad Krapow)

2 Tbs vegetable oil
8 cloves garlic minced
1.5 thai “bird” chilies minced with seeds
1/2 small onion sliced
1 lbs diced chicken

2 Tbs fish sauce
4 tsp brown sugar
2 pinches of white pepper

1/8 C. fresh basil, chopped

Heat a wok or a cast iron skillet over medium high heat until very hot. Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant. Add the onions and continue stir frying until the onions have wilted. Add the ground chicken and fry until the chicken is cooked.

Season with the fish sauce, sugar and white pepper. Add the basil and toss a couple of times until the leaves are wilted and bright green.

Serve the basil chicken with jasmine rice.

Thai Spicy Green Beans

Well this is delicious.

Thai spicy green beans

1 lb green beans
2 tablespoons fresh ginger, grated
2 tablespoons garlic, minced (or thinly sliced, but who has time for that?)
2 tablespoons cooking oil
1/4 cup water

Sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tsp crushed red pepper flakes

Directions:

1. Rinse and trim green beans, set aside.
2. Mix sauce in a bowl well.
3. Pour water in wok, heat over high heat until bubbling, boil green bean for 3-5 minutes until crispy tender. Remove and drain.
4. Heat cooking oil hot in wok over high heat, stir in ginger and garlic until aromatic, combine green bean, stir constantly until beans are soft about 2-3 minutes.
5. Combine sauce mixture, stir around until the sauce is thicken and glazes the bean.
6. Transfer and serve spicy green bean with cooked rice.

Pasta aglio y olio (with garlic and oil)

I adapted this from Ina Garten's recipe which calls for WAY more garlic. I've made it that way and, even for me, it's WAY too much garlic. 

Ingredients
Kosher salt
1 pound dried spaghetti
1/3 cup good olive oil
5 large garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (not heaping)
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Directions
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

If using angel hair, run a bit of cold water over it to make it less sticky, or add just a bit of olive oil for the same purpose. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.