Pad kra pow is a popular streetside dish from Thailand, commonly made with minced chicken, served with rice, and an egg. But made correctly, a vegetarian version of this can be just as fulfilling yet healthier. The trick? To use substantial vegetables, such as eggplants, mushrooms or even cubed tofu. But otherwise, feel free to use any type of vegetable that can stand a stir fry on high heat.
Why cous cous? Because it's the kind of dish I like to whip up for lunch, and when it comes to lunch I want things speedy, speedy, speedy. Cous cous only require a quick 10-minute steaming with hot water. Plus, it has lower calories and higher protein than brown rice. So it's a win for everyone!
Before you begin to cook, get everything ready and in order, because the cooking takes a shorter time than you putting on your pants (don't lie, you're always lingering in the mornings), and you don't want to burn anything.
This recipe makes 2 servings.
What You Need:
3 cups eggplants, cut into 1-2 inch pieces
1 cup green beans, cut into 2 inch pieces
2 cups fresh shitake mushrooms, quartered
4 cloves garlic
5 birds eye chilis, or more if you like em spicy
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 tsp thick soy sauce
1/2 cup cous cous
What You Do:
1. First, let's make the cous cous. The ratio is always equal amounts of hot boiling water to cous cous. Place the cous cous in a bowl, add 1/2 cup boiling water (use a kettle), and cover the bowl with a plate to let it steam.
Get a grill, or a flat frying pan, smoking hot. Toss the eggplants in a liitle oil (1 tbsp), and grill them on high heat, until cooked through, and slightly charred.
2. Meanwhile, using a pestle and mortar, pound the garlic and bird's eye chilis
3. Get your wok on high heat. Add 1 tbsp oil, and sautee the garlic and chili paste until it's fragrant.
4. Add the green beans and mushrooms and stir fry until cooked.
5. Add the eggplants. Pour in the sauces. Add some water if you want a runnier sauce.
6. Fluff the cous cous up with a fork, serve them up on platters, and add the stir fry on top of by the side.
7. Behold, your 15 minute healthy, speedy lunch.
Easy to make. Easy on the stomach (kimchi = natural probiotics). Also, if you're a fan of savoury breakfasts, this will give you the right amount of kick you need.
This recipe makes 1 serving.
What You Need:
2 large eggs
3 tbsp kimchi, roughly chopped
Some feta cheese
What You Do:
1. Crack the eggs. I omit the salt because the feta cheese and kimchi are already salty. Beat them with a fork.
2. In a large flat pan, heat 1 tbsp olive oil. Add the roughly chopped kimchi, warming them up.
3. Push the kimchi to one half of the pan, and add the eggs gently. What you're trying to do is to create half side of the egg with kimchi, and the other half without.
4. Crumble the feta cheese around, and as the egg set, turn off the heat. Gently fold the the egg, kimchi side down.
5. Serve warm. Best complimented with a hot beverage.