Thai Stuffed Omelets

1/2 cup ground pork
2 tablespoons chopped green beans
1 tablespoon chopped onion
1 tablespoon diced cooked carrots
1 teaspoon garlic salt
1 teaspoon granulated sugar
2 to 3 drops Maggi sauce
4 eggs
1 teaspoon milk
1/2 cup vegetable oil
1/4 teaspoon MSG (Accent)
Pepper

In wok or saucepan, heat 2 tablespoons oil.
Add pork, garlic
salt and msg.
Stir-fry 3 minutes.
Add green beans, onions and
carrots, tossing lightly.
Add sugar, Maggi sauce and dash of
pepper.
Remove from heat and pour into a bowl.

Pour enough oil into skillet to cover bottom.
Lightly beat eggs
with milk.
Pour in 1/2 the egg mixture and spread evenly.
Add 1/2
of pork mixture.
Fold over 1/2 of the omelet to cover the pork
mixture.

Makes 2 omelets.

Vietnamese Stir Fry

From the kitchen of Kevin Taylor

2 pounds pork tenderloin
2 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil, divided
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with
mallet. Be sure they stay intact. After marinating you
will remove these.

Combine garlic, brown sugar and peppercorns and crush to make a
paste.

Add veggie oil, sake, fish sauce and 1 tablespoon sesame
oil. Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce, 1
tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy
sauce.

Add to wok and heat through.
Serve over rice.

Vietnamese Spring Rolls

2 pounds ground pork
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 beaten eggs
1 pound carrots, shredded or chopped
2 medium onions, finely chopped
1 package lumpia wrappers
4 cups oil for deep frying

Let the frozen wrappers thaw at room temperature for 3
hours.

Using a fork, mix well pork, salt, pepper, onion powder and
garlic powder.
Add eggs and mix well.
Add chopped onion and carrot;
mix well.
Spread one wrapper on a large plate.
Place a large
spoonful of meat-vegetable mixture along the center of each
wrapper.
Make rolls 4 inches long by 1 inch diameter.
Deep fry
until golden brown, using medium heat so the meat is fully
cooked.

Makes 30 spring rolls.

Thai Chicken Salad

4 small dried cloud ears or 2 pieces dried black fungus
1/2 (3 3/4 ounce) package cellophane noodles
2 scallions (with tops), thinly sliced
1 small whole chicken breast, cooked, skinned and shredded
6 medium shrimp, cooked and coarsely chopped
1/2 cup shredded fresh spinach
1/4 cup coarsely chopped peanuts
1 tablespoon minced mint leaves
Romaine or leaf lettuce leaves
Minced fresh cilantro
Dressing

Cover cloud ears with hot water.
Let stand 20 minutes; drain.
Cut into thin slices.
Cover cellophane noodles with cold water.
Let
stand 10 minutes; drain.
Cook noodles in boiling water until
tender, about 10 minutes; drain.
Cut noodles to shorten strands;
cool.

Mix scallions, chicken, shrimp, spinach, peanuts and mint.
Line
a small platter with romaine leaves; arrange cellophane noodles on
top.
Spoon chicken mixture over noodles.
Sprinkle with cilantro and
cloud ears.

Serve with Dressing.

Yields 4 servings.

Dressing
1/4 cup lemon juice
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 serrano chile, seeded and chopped

Mix all ingredients.

Spicy Thai Slaw

Source: Delicious Decisions by The Junior League of San
Diego, CA

1 medium cucumber
2 serrano chiles
1 small Savoy cabbage, shredded (about 1 pound)
4 green onions, minced
1/2 cup unsalted dry-roasted peanuts, chopped
2 garlic cloves, minced
1/3 cup vegetable oil
1/4 cup rice wine vinegar
3 tablespoons fresh cilantro, chopped
2 tablespoon granulated sugar
2 tablespoons light sesame oil
1/2 teaspoon curry powder
1/8 teaspoon soy sauce

Peel cucumber and cut in half lengthwise; scoop out and discard
seeds.
Coarsely chop cucumber; set aside.

Rinse chiles; remove and discard stem ends.
Cut chiles in half
lengthwise; remove and discard seeds.
Chop chiles.
Combine
cucumber, chiles, cabbage, green onions, peanuts and garlic in a
bowl; toss well.

Combine oil and remaining ingredients; stir with a wire whisk
until well blended.
Pour dressing over cabbage mixture; toss
gently.
Cover and chill at least 3 hours before serving.

Yield: 6 to 8 servings

Green Curry Beef

Serves 8.

If you’ve never cooked Thai before, start with this one.
It
introduces you to many ingredients and flavors at once, is spicy
but not too fiery, and is simple to make.
Look for the best quality
commercial curry paste you can.
The first time you make this dish,
start with half the curry paste and taste after combining with the
coconut milk; you can increase the intensity at this point if
desired.
Be sure to use unsweetened coconut milk.

1 pound (450 g) lean beef steak
2 tablespoons (25 mL) peanut oil
3 tablespoons (50 mL) green curry paste, or to taste
1 (14 ounce) (400 mL) can coconut milk
4 fresh red chile peppers, seeded, ribbed and sliced
3 tablespoons (50 mL) fish sauce or soy sauce
2 teaspoons (10 mL) salt
1 tablespoon (15 mL) granulated sugar
4 lime leaves
2 cups (500 mL) chicken stock, preferably homemade
2 green onions, sliced
Handful of fresh basil leaves

Cut the beef into thin slices about two inches long (you may
want to partially freeze the beef to make cutting easier).
Set
aside.

Heat a wok or large skillet until hot.
Add the oil, and when hot
stir in the curry paste.
Stir fry for 30 seconds.
Drizzle in the
coconut milk, stirring constantly.
Add the sliced chili, fish
sauce, salt, sugar, lime leaves and stock.
Bring to a boil.

Add the beef slices and green onions.
Turn the heat to low and
simmer the dish uncovered for 15 minutes until the beef is tender
and the sauce slightly thickened.

Stir in the basil leaves and cook until wilted.
Serve at once
with plain steamed rice.