Not your regular stir fry! Veggies with all the Thai flavours and an amazing texture. Savoury, without sugar.
kiln until brownish, then grind to a coarse powder, set aside
- 1 cup of rice (use sticky rice, it will show the brown color when done)
- 2 kaffir lime leaves, finely sliced
- 1 lemon grass, finely sliced
fry
- 1 veg. sausage, thumb-sized (smokey taste, soy protein based), sliced diagonally
- 1 pc. tofu, thumb-sized, diced
separately boil
- 150ml water
- 1 tbs carrots, in small cubes
- 1 handfull veg (king oyster, baby corn, broccoly, kale, … not tomato!) in small cubes
once cooked, season to taste with roughly
- 1 tbs mushroom sauce
- ½ tbs soy sauce
- 1 tsp Tom Yum chili paste
- 1 tsp lime juice
turn off heat, stir in
- 1 tbs coriander leaves, chopped
- 1 tbs red onions, coarsely chopped
- 1 kaffir lime leave, super fine sliced
- ½ lemon grass stalk, super fine sliced
- ½ tbs of the roasted rice powder prepared earlier,
do not cook after adding this (otherwise rice will thicken the sauce to much)
For the dipping sauce, mix
- 1 tsp Tom Yam chili paste
- dash chili flakes
- 1 tbs soy sauce
- 1 tsp lime juice
- 1 tsp rice powder
- 1 kaffir lime leave, super fine sliced