I made this recipe tonight using only stuff I happened to have in the pantry. It tasted pretty authentic, all things considered....
3 T vegetable oil
4-6 shallots, thinly sliced
3 garlic cloves, minced
1 inch ginger, shredded
3/4 t red pepper flakes
2 T fish sauce
1 lb carrots, grated
1 14-oz. can of coconut milk
1/3 cup peanut butter
3 T rice wine vinegar
1 small bunch baby bok choy, cut into 1-inch pieces
1/2 lb spinach, coarsely chopped
Heat oil in a pan and fry the shallots until lightly browned, then add the garlic and ginger and continue to fry for about a minute. Add the red pepper flakes and stir for 30 seconds, then put in the fish sauce and allow it to reduce slightly. Then add the carrots and fry for about a minute, until wilted. Pour in the coconut milk, peanut butter, and vinegar and bring to a boil. Finally, add the greens and cook for 2 minutes, or until the bok choy is just tender. Serve with rice.
About Me
- Werner Sun
- Ithaca, New York, United States
- I have always been inspired by the mobiles of Alexander Calder, and I try to capture the same lightness and grace in my own sculptures. However, being a particle physicist, I am also interested in bringing invisible, abstract ideas to life and giving them tangible form. Mapping the space between the poetic and the analytic is the unspoken subject of my work. My sculptures range in size from miniature wall mobiles to room-filling installations, and I employ a variety of materials: metal, wood, stone, polymer clay, paper, and found objects. I work primarily with a geometric vocabulary, arranging blocks of color into compositions that are both organized and flexible. Indeed, it is this balance between stability and chaos, control and movement, that animates my work and my imagination.
Thursday, October 15, 2009
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1 comments:
my man, I have a recipe sans FISH SAUCE if you ever are thinking vegan, but this is probably the tastiest thing on earth, eh? :)
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