Thai Potato Stir Fry Recipes

THAI POTATO STIR-FRY

Steps:

• Using a sharp knife, cut the potatoes into small cubes.
• Bring a large pan of water to a boil and cook the diced potatoes for 5 minutes; drain thoroughly.
• Heat the vegetable oil in a wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
• Add the potatoes, diced bell peppers, strips of carrot and zucchini, and the garlic and chile to the wok, and stir-fry for 2-3 minutes.
• Stir in the scallions, coconut milk, chopped lemongrass, and the lime juice, and stir-fry the mixture for another 5 minutes.
• Add the lime zest and cilantro and stir-fry for 1 minute.
• Serve hot.

SPICY THAI STEAK AND VEGETABLE STIR FRY

Steps:

• Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
• Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
• Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.

THAI CHICKEN STIR-FRY

Steps:

• Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
• Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
• Mix chicken thighs with curry paste.
• Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
• Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
• Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
• Serve chicken over rice, garnished with cilantro and Thai basil.

POTATO AND STEAK STIR-FRY

Steps:

• Heat oil in wok or large skillet on medium-high heat. Add meat; stir-fry 2 min. or until evenly browned. Remove from wok; set aside.
• Add potatoes, carrots and water to wok; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally.
• Add mushrooms, onions, dressing and meat; stir-fry on medium-high heat 5 min. or until heated through.