My husband loves silky egg sauces like those you see in a wat tan hor fun. This sauce is very versatile and you can also use it in any stir fry with leafy vegetables. I made this with gai choy, a somewhat bitter leafy vegetable. It works well with any leafy green vegetable of Asian … Continue reading Silky egg stir fry
This Thai chicken stir fry pairs very well with the Thai “street vendor” grilled pork (370 calories per serve) recipe and can form part of a Thai meal. We recently had some friends over for dinner and the kids got to play with each other. Unfortunately they decided they didn't like this because it was cooked in … Continue reading Thai chicken and vegetable stir fry
This spring vegetable muse is inspired by a degustation menu at the Argus Dining Room in Hepburn Springs, Victoria. It was an absolute delight because they gave you a generous selection of complimentary dishes. One dish was something they just called their "muse" - a delicate roll of assorted green vegetables standing tall on a white … Continue reading Spring vegetable muse
