What you'll need:
about a lb of yuchoy, washed well (it can be sandy) and chopped
Mmmm! I love YuChoy!
a medium-sized onion sliced
1 or 2 tbls minced garlic
1 to 2tbls. katta sambol*
sliced chili peppers to taste (optional)
freshly ground pepper to taste (I keep a peppermill filled with 60/40 mix of black and Sichuan red peppercorns)
sesame oil
Heat a pan (I use my trusty 10-inch cast iron skillet) with about 2tbls vegetable oil until very hot. Add the katta and garlic, stirring just long to break up the clumps without browning the garlic. Add the onion, chilies, nam pla, and yuchoy and stir fry until the greens just start to wilt. Remove from heat and add a splash of sesame oil.
Serve with hot rice or just eat it out of the pan like I do.
Hey! I live alone. I can do that...
*If you can't find a store that stocks katta sambol, you can try making your own from this recipe.
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