Thanks to Pok Pok

Pok Pok Stir Fry

Pok Pok Stir Fry

I picked up a copy of Andy Ricker’s Pok Pok during a date night with my dh before Christmas this year.  He’s always happy when I choose cookbooks for my gift… hmm no ulterior motives there.  He also highly appreciates that it had meaty recipes all the way through it, except for this one that I cooked last night.  As always, the search for meat happened upon receiving the bowl, but happy sighs ensued as they dug in.  Andy’s tips for flavor depth when cooking this dish were invaluable.  They were so simple but made a very distinct difference!  Mind you, this recipe won’t taste like his in the least, due to the fact that I had none of his Asian versions of veggies on hand, but I had to give him credit for the broth magic tricks I used.

Phat Phak Ruam Mit (Stir fried Mixed Vegetables)

  1. kosher salt
  2. 1 large red bell pepper
  3. 1 head red cabbage
  4. 1 large yellow onion
  5. three large carrots
  6. 4 stalks celery
  7. 1 portabello mushroom
  8. 3 cups uncooked wild rice and lentil mix

Stir-fry sauce

  1. 1 large oyster mushroom
  2. soy sauce (I’ve been using Bragg’s liquid aminos)
  3. fresh ground black pepper
  4. peanut oil
  5. 5 large cloves garlic
Blanching Veggies

Blanching Veggies

If you have hungry sporting people at your house, you will need to cook up the wild rice mix.  Personally, I ate it without the rice and was very happy. Start steaming the rice first if you are using it.

Finely chop oyster mushroom and place in bowl and set aside.  Remove stem and slice Portobello mushroom into bite sized chunks and set aside. Chop and crush garlic and set aside. Chop cabbage in half and chop one half into fine dice and set aside.

Chop second half of cabbage into bite sized pieces, about 1/2″ thick. Chop bell pepper, onion, celery, and carrots into similar sized pieces.

Bring a large pot of water to a boil and add enough salt to make it taste slightly salty.  Add all the second batch of vegetables and cook just until they lose a little of their rawness but are still crunchy. For this large batch of veggies, it takes about 1 minute.

Scoop out 1 1/2 cups of the boiling water and pour over the reserved oyster mushrooms.  Pour the rest of the vegetables out into a large colander to drain.  Combine soy sauce and pepper with the reserved oyster mushrooms and stir well.

Return large stockpot or wok to stove over very high heat, add the oil, and swirl it in the pan to coat the sides.  When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it’s fragrant but not colored, about 15 seconds.

Put the pan back on the heat, then add the vegetables and reserved oyster mushroom sauce and stir well. Remove from heat and cover.

Heat peanut oil in a small skillet and sauté Portobello mushroom bites.

For veggie only:

Scoop raw cabbage into a bowl and spread to one layer thick.  Layer stir fried vegetable mix over cabbage and  top with mushrooms.  Make sure you have enough liquid to pool in the bottom of the bowl.

For Carb version:

Heat peanut oil in pan and stir fry rice with soy sauce to taste.  Layer rice in bottom of each bowl, add a small scoop of raw cabbage into bowl over rice and layer stir fried vegetable mix over cabbage.  Top with Portobello mushroom bites.  Make sure you have enough liquid to pool in the bottom of the bowl.

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