his tom kha gai recipe video).
Tom kha gai () is not meant
Wash the gai lan and trim the ends
Trim the gai lan- don't cut off
Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
hickens slightly.
For the gai lan in oyster sauce, boil
et aside.
Wash the gai lan in cold water.
he bok choy and trim gai lan, in a large pan
Cut gai lan into 2 1/2
il in wok.
Blanch gai lan stems in boiling water
r until tender. Add the gai lan and cook, stirring, for
rolling boil and add gai lan and return back to
ven amounts.
Meanwhile wash gai lan well and cut into
Rinse noodles under hot water; drain.
Transfer to a large bowl, separate noodles with a fork.
Heat half of the oil in a wok or large frying pan; stir-fry pork, in batches, until browned and cooked through.
Heat remaining oil in same wok; stir-fry onion and garlic until onion softens.
Return pork to wok with combined sauces and gai larn; stir-fry until gai larn is just tender.
Add noodles, toss gently until heated through.
ime, pickled mustard greens and Recipe #269411.
r skillet. Cook gai lan until wilted. Serve gai lan topped with
Combine fish, citrus peels, sweet chili and fish sauces, lemongrass and lime leaf in medium bowl.
Heat half the oil in wok on high heat. Stir-fry fish until cooked. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until soft. Add hoisin sauce, gai lan and bamboo shoots, stir-fry until gai lan wilts. Return fish to wok; stir-fry until heated through. Season to taste.
Boil, steam or microwave gai lan until just tender; drain.
Heat oil in wok on high heat. Stir-fry green onions, garlic and ginger until fragrant. Add gai lan and sauces; stir-fry until heated through. Drizzle with kecap manis and sprinkle with sesame seeds.
Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
Cook 2-3 minutes on low heat or until soup is heated though.
Garnish with chopped cilantro and serve hot.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about