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Posts Tagged ‘Stir-fry’

My first visit to Jhanjay restaurant in the Wallingford neighborhood was by chance.  My friends and I were planning on meeting at a well-known Thai restaurant nearby for lunch but it was closed.  Some of my students had previously mentioned Jhanjay, with its modern setting and friendly, relaxed atmosphere, so we decided to give it a try. 

 

Spicy Eggplant

There were many interesting, tasty dishes listed on the vegetarian menu.  Here were the choices which appealed to us.

Jhanjay Sampler Platter (an assortment of finger food appetizers that included spring rolls, corn patties, wonton cream cheese, wonton buckets, and Asian fries. Served with three kinds of sauce.)

Spicy Eggplant (Chinese eggplant, garlic, bell peppers and sweet basil stir-fried with special sauce)

Monk’s Noodles (Miki noodles stir-fried with shitake mushrooms, assorted vegetables, topped with ground peanut)

Black Rice ice cream (coconut ice cream topped with black rice pudding)

We enjoyed everything we tried, and I highly recommend this place to you. The service was professional and very customer friendly.

I invite you to add a comment from your experiences about eating out at Thai restaurants.

Jhanjay

1718 North 45th St

Seattle, WA 98103

Tel 206 632 1484

www.jhanjay.com

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Local asparagus

Local asparagus

The best taste of stir-fried vegetables is their freshness. I chose asparagus, to celebrate spring, and then welcomed it into the wok with shiitake mushrooms. These are a perfect pair and you can heighten the depth of flavor with oyster sauce. Phad Pak, or stir-fried vegetables, is a typical side dish that is usually served daily. To go with a tasty Thai banquet, stir-fried vegetables could be plain but seasoned with oyster sauce, salted soy bean or black bean sauce. To change the taste to go with the season, you may substitute any fresh vegetable for asparagus and replace shiitake mushrooms with any other mushrooms. 

Phad Nor Mai Farang

Stir-fried Asparagus and Shiitake with Oyster Sauce

Servings: 4
Preparation: 10 minutes     Stir-frying Time: 3 minutes
 
3 tablespoons cooking oil
6 cloves garlic, smashed
2 cups asparagus, cut into 1½-inch length
1 cup shiitake mushrooms; sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
Pinch of white pepper, more as needed
½ cup water or chicken stock
1 teaspoon cornstarch

 

Heat oil in wok or stir-frying pan on high heat. Just before oil reaches smoking point (really hot), stir in garlic, asparagus, and mushrooms. Stir for one minute and then stir in oyster sauce, soy sauce, sugar and white pepper. In small bowl, mix well the water or chicken stock with cornstarch, then pour into stir-fry to make sauce. When the liquid comes to a boil and is translucent, serve vegetables as a side dish or with steamed jasmine rice.

Vegetarian option: use vegetarian oyster sauce

Gluten Free option: use wheat free soy sauce, wheat free oyster sauce

© 2009  Pranee Khruasanit Halvorsen
I Love Thai cooking

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