Stir Fry July 23 2008

Ingredients

1 eggplant

1 cup fresh green beans

2 cups sliced green cabbage

¼ diced red onion

2 cups shrimp

Ground pepper

“House of Tsang” brand “Bangkok Padang” Peanut Sauce

Cilantro

May be served with/over rice, vermicelli etc

Method

1. Prepare vegetables by cutting eggplant in to small cubes, removing ends and cutting beans into 1 inch pieces, slice cabbage (I find culinary scissors work well for this), and dice onion.
2. Put ingredients into electric wok on low. Cook until eggplant becomes browned and soft. Add pepper as desired.
3. Add shrimp
4. Add sauce to preference.
5. Garnish with fresh cilantro
6. Enjoy : )



This recipe is somewhat reminiscent (the vermicelli, peanut, and cilantro, although you might have to add some Sriracha) of something I’ve had at The Green Basil café. This is tiny Vietnamese joint tucked away in a strip mall in Raleigh is nestled between a French bakery and a Hispanic market. It doesn’t have much atmosphere; a TV permanently set to a Vietnamese version of MTV and some ornamental calendars, but what it lacks in décor (and seating), it makes up for in flavor. Oh, and they have bubble tea and giant banana leaves too.