BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘Thai

Chinese-Thai Chanterelle Stir-Fry

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Improvised stir-fry with chanterelles, carrots, tomato, beet greens and fresh banana peppers, with Thai basil, Shaoxing wine, soy, honey, a splash of fish sauce--surprisingly good. Lots of minced garlic and ginger sauteed in oiled wok first.

 

 

It's prime chanterelle season! The wet weather yielded a good harvest. One of the bright spots of fall!

 

We’ve got such meaty fresh chanterelles at markets this season, I can’t find enough ways to use them. My default recipe is Ivy Manning’s whole wheat pasta with chanterelles, which always appeals. I’ll have to also check out this salad recipe of hers. Then we’ve topped pizza with sauteed chanterelles and slip them into tomato pasta sauce. But I’d never tried them in an Asian stir-fry, until tonight.

Sauteed chanterelles cook down into velvety morsels with concentrated flavor. They’re so much more dense and complex than the shiitakes I usually use in stir-fry. For this impromptu dish, we began with hot peanut oil in the wok, in which we quick-fried some minced ginger in garlic. Then in went the cleaned and sliced chanterelles, then the carrots, then some salt, then after they fried a bit, some Shaoxing wine to deglaze the pan. Then we added chunks of a whole fresh tomato, which cooked down into a sauce, and fresh banana pepper and finally some wilted beet and turnip greens long neglected in the fridge. And pieces torn from a bunch of browning Thai basil, which reminded me to later add a splash of fish sauce. As it cooked, I splashed on a drop of sesame oil, light soy sauce and honey. Just before turning off the wok, we mixed in some day-old Basmatic rice. It was a Chinese-Thai fusion dish, which isn’t uncommon. At our local Thai restaurant, Dan likes to order “drunken noodles,” which is basically stir-fried broad-cut Chinese noodles or chao fan.

Any other suggestions of what to do with chanterelles before this fleeting season runs out? I’d love to go foraging again sometime. But I’ve lost some motivation since they’ve been relatively inexpensive at the market, often less than $10 a pound.

 

Ivy Manning's whole wheat pasta with chanterelles, from her beautiful Farm to Table cookbook.

 

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Written by baltimoregon

October 14, 2010 at 11:48 pm

Pan-Asian in Richmond; Peanut Dipping Sauce for Salad Rolls

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Vietnamese salad rolls from last summer.

Tan-A Hong Kong-style Asian supermarket in Richmond.

It’s nice to see your hometown, that southern, Confederate capital city that you’ve always looked down on, grow more diverse, especially when it comes to culinary opportunities. A tiny, whole-in-the-wall Asian market we used to frequent when I was growing up is now a full-fledged, Hong Kong-style supermarket that seems straight out of Elmhurst, Queens. Now my parents visit the store almost weekly, stocking up on anise-flavored purple basil, palm sugar and dried lemongrass, as Dad cooks up all things Thai these days: Ivy Manning’s zebra eggplant and chicken green curry, pad thai, spicy calamari salads. It seems they now eat Thai more nights than not.

Dad wooed us with a coconut-creamy pad Thai the other night with shrimp, chicken and tofu. Then last night, I made refreshing Vietnamese salad rolls for my second time. You just wrap halved cooked shrimp, lettuce, Thai basil, cilantro, mint, cooked cellophane noodles and sliced carrots in those soaked, circular rice-paper sheets, like a mini-burrito. I’m still refining my technique. It’s hard to get the roll to stay closed without tearing the wrap.

It’s also essential to get your peanut dipping sauce for the salad rolls right. I finally found a good one here, in Linda Doeser’s Chinese: The Essence of Asian Cooking, calling for plumy hoisin sauce and a smudge of tomato paste, for just the right sweet, tangy flavor. The Splendid Table’s one above would also work. But here’s Doeser’s recipe.

Peanut Sauce

1 tablespoon vegetable oil

3 garlic cloves, finely chopped

1-2 red chiles, finely chopped

1 teaspoon tomato paste

1/2 cup water (note: may need more to achieve right saucy consistency)

1 tablespoon smooth peanut butter

2 tablespoons hoisin sauce

1/2 teaspoon sugar (I used more viscous Thai palm sugar)

juice of 1 lime

1/2 cup roasted peanuts, ground

Heat the oil in a small saucepan, and fry the garlic, chilies and tomato paste for about 1 minute. Add the water, and bring to a boil, then stir in the peanut butter, hoisin sauce, sugar and lime juice. Mix well. Reduce the heat and simmer for 3-4 minutes. Spoon the sauce into a bowl, add the ground peanuts and cool to room temperature. Serve with the prepared salad rolls, cut in half if you like, but watch for the contents, which tend to spill out.

Dad's Pad Thai.

Fresh tumeric that Dad and I both discovered recently; he got his from Tan-A in Richmond.

Written by baltimoregon

December 22, 2009 at 12:44 pm

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