I lived on stir-fries a lot while in grad school, so it will feature a lot in my shared recipes. For me it serves two purposes; quick effortless meal and fancy dinner. Sometimes, all the ingredients are fresh on the day, other times it is a mixture of left over and new ingredients in an effort to empty out a crowded fridge.
This dish was made primarily because I wanted something quick for dinner, but ended up adding a leftover item to it because I was brainstorming on how to make it a filling meal. It took about 30 minutes or less from start to finish to have ready to serve.
I called this Thai because of the lemongrass.
What you will need: chopping board, colander, saute pan with cover.
Crabsticks (Alaskan) Alas, lobster season is over!
Yellow Banana Pepper
Red Thai Chili
Red Bell Pepper
Vegetable Oxo Bouillon
Left over addition:
Israeli Couscous with Peas and Carrots
What I did: All vegetables and crabsticks were chopped and prepped ready for use. If you are not familiar with fresh lemongrass, here is how to use it Lemongrass usage.
In the pan, I added chopped cabbage and poured a small amount of chicken stock, and brought to boil for a minute to soften. Then drained out the stock, and transferred the cabbage to a side dish. After that I heated up some oil in the pan to which I added the crabsticks, lemongrass, peppers, and cabbage; sprinkled my seasoning and herbs to taste [no salt was added]. To the cooking stir fry, I also added leftover Israeli couscous, which had been previously cooked in chicken stock with some peas and carrots. This was done to make it a standalone dish.
Taste: It was definitely spicy and some elements of sweet, the lemongrass added a layer of ginger, I thought. I was very pleased and surprised by the taste profile. We thoroughly enjoyed it, and went for second helping!
Until next time! Have fun experimenting 🙂
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