The Thai Fried Rice would be a great summer salad, however it was originally made to be a companion to this vegetable stir fry. Put together the two meals include a reasonable range of vegetables (corn, peas, broccoli, mushrooms) as well as tofu, rice and nuts. This meal is deliberately quite plain, by virtue of the fact that the fried rice is made with curry paste, and so carries the heat and the bulk of the flavour in the meal.
- A large pile of purple sprouting broccoli spears. Cut off the knarly bits from the ends of the stem and roughly chop any really large spears. The VegHead always thinks that the size of any pieces in a stir fry is less important than the fact that all the pieces of any one ingredient are of a consistent size, so that they reach “cooked” at the same time.
- a slightly smaller pile of mushrooms, sliced. Use either shiitake or standard cup mushrooms, or whatever lovely funghi you can get your greedy little hands on.
- 1/2 a (standard sized) block of medium/soft tofu. Cube.
- 1 cubic cm of ginger – grate using a ginger grater
- peanut oil
- Stir fry it all. If you need me to explain how to stir fry, you shouldn’t be trusted near a naked flame and you ought to have cereal for dinner instead. Ask Mum to help you use the scissors to cut the cereal packet open.
- Serve on a bed of Thai Curry Rice.