Best 2 Thai Sauteed Greens With Chili And Garlic Recipes
In Thai cuisine, stir-fried greens are celebrated for their vibrant colors, refreshing flavors, and healthful benefits. This collection of recipes showcases the diversity of Thai sautéed greens, offering a range of tastes and textures to suit every palate. From the classic Pad Pak Boong (stir-fried morning glory) with its garlicky kick, to the earthy and slightly bitter Pad Pak Kat (stir-fried Chinese kale), these dishes are a testament to the versatility of Thai greens. Discover the spicy delight of Pad Pak Ruam Mit (stir-fried mixed greens), where various greens come together in a symphony of flavors, or explore the unique combination of textures in Pad Pak Miang (stir-fried rice noodle leaves), where tender greens meet the chewy rice noodles. Each recipe is carefully crafted to highlight the distinct characteristics of the featured greens, ensuring a culinary journey that is both flavorful and nutritious.
Check out the recipes below so you can choose the best recipe for yourself!
THAI GREEN CHILE STIR FRY ON BED OF SHREDDED LETTUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
- Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
- Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.
Nutrition Facts : Calories 494 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 155 milligrams, Sodium 884 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 19 grams, Sugar 10 grams
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
Tips:
- Choose the Right Greens: Use leafy greens that can withstand high heat and retain their texture, such as kale, Chinese broccoli, or bok choy.
- Prep Your Ingredients: Before starting, wash and chop your greens, mince the garlic and chili, and prepare any additional ingredients like ginger or oyster sauce.
- Use a Hot Wok or Pan: A well-seasoned wok or large skillet is ideal for achieving the desired smoky flavor and texture.
- Don't Overcrowd the Pan: Cook the greens in batches if necessary to prevent steaming instead of sautéing.
- Toss and Stir Continuously: Keep the greens moving in the pan to ensure even cooking and prevent burning.
- Adjust Seasoning to Taste: Taste the greens during cooking and adjust the seasoning with salt, pepper, or additional chili as needed.
- Serve Immediately: Sautéed greens are best enjoyed fresh and hot, so serve them immediately with rice, noodles, or your favorite protein.
Conclusion:
Sautéed greens with chili and garlic are a flavorful, healthy, and versatile dish that can be easily prepared at home. By following the tips above, you can create a delicious and authentic Thai-inspired dish that is sure to impress your family and friends. Experiment with different types of greens, adjust the heat level to your preference, and explore additional ingredients to create your own unique variations of this classic recipe. Whether you're looking for a quick and easy side dish or a flavorful main course, sautéed greens with chili and garlic are a great choice that offers a delightful balance of flavors and textures.
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