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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Stir Fried Vegetables (Pad Phak Ruam Mitr)
by Import Foods

Ruam mitr means "everything in together". Literally this refers both to the cooking style, where all the ingredients to be cooked are added together. The selection of ingredients consists of a little of all the veggies in your store cupboard.

Tom Slaughter - New York City
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Thai Stir Fried Vegetables (Pad Phak Ruam Mitr)

Recipe Submitted by ImportFood.com.

Ruam mitr means "everything in together". Literally this refers both to the cooking style, where all the ingredients to be cooked are added together. The selection of ingredients consists of a little of all the veggies in your store cupboard.

Ingredients

1 cup spinach leaves, sliced
1 cup broccoli florets
1/2 cup carrots, sliced
1/2 cup cauliflower florets
1/2 cup jalapenos, mixed red and green, julienned
1/4 cup snow peas
1/4 cup mushrooms, sliced
1/4 cup shallots (small red or purple onions), sliced
2 tablespoons lime juice
1 tablespoon light soy sauce
1 tablespoon palm sugar
1 tablespoon Thai chili in oil
1 cup bean sprouts

Method

Heat a little peanut oil in a wok or skillet over medium heat, and stir in the Thai chili in oil and soy sauce. When mixed and aromatic, add all the other ingredients except the sugar and bean sprouts.


Stir fry until just cooked (the vegetables should still be crispy), tasting for balance. Add sugar to taste. If the mixture becomes too dry, add a little water. If it remains too wet, add a little arrowroot powder to thicken the sauce.


Remove from the heat, stir in the bean sprouts, and serve with steamed Thai jasmine rice.

Import Food offers a complete line of fresh Thai groceries at wholesale prices, and their website contains a large collection of recipes that allow you to shop as you learn how to prepare Thai cuisine. ImportFood.com is the most convenient way to order authentic products, and you will find that their prices can't be beat. They are a direct importer, and they carefully select the finest quality fresh products to ensure your complete satisfaction. They carry all of the ingredients needed to make this recipe, plus hundreds of others.