November 30th 2019

Today I cooked up a Thai feast in 15 minutes or less. Well, I intended it to be a Thai feast. In the end it turned out to be an assorted Asian spread, but it was still banging. It was stir-fried chicken with pak choi, mangetout, and Thai jasmine rice, alongside vegetable gyoza and chicken satay skewers. It was this:

Pak choi was a new addition to my standard stir fry. It adds some extra greenery, as well as some ranging textures to the dish. It’s wilted, but crunchy.

I’d like to say that I made the gyoza myself, but I’ve not yet mastered that. It’s something that I may possibly teach myself one day, but that’ll take a lot of practice. For now, I bought a ready-made packet and just wanged it in the oven with the skewers. While they were cooking, I boiled the rice using the RGH 3-step process for fluffy sticky rice: rinse, boil, steam.

Stir fry some chicken and veg in ginger, garlic, chilli, soy, hoisin, oyster, sesame oil, sriracha and bung the green bits (pak choi and mangetout) in five minutes from the end so they retain some crunch. Get everything served when the oven’s beeper goes off and don’t forget about the toasted sesame seeds (I forgot about the toasted sesame seeds).

Until tomorrow, all of that in 15 minutes or less.


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