Tuesday, March 10, 2009

Thai Vegetables with Sardines

Having blogged about the benefits of keeping good quality condiments on hand, today I'm offering a meal idea using a couple of my favorite condiments plus ingredients from the Feb 28th shopping list.

Thai Kitchen Pad Thai Sauce and Premium Fish Sauce are fabulous for adding to stewed or stir-fried veggies.

They add interest to vegetables in particular, and the Fish Sauce infuses dishes with a real, Thai-like flavor.

Thai Vegetables with Sardines
1) Chop half an onion and saute in pan with olive oil. Add one smashed clove of garlic.
2) Chop some carrot, bell pepper, potato (into small cubes), celery, spinach. Toss in with onions and garlic. (Looks like I added some grape tomatoes too. They weren't on the shopping list but if you have them on hand, they are a nice addition to this meal.)
3) Stir over med heat, then plop in a heaping spoon of the Pad Thai sauce. Gently stir all ingredients.
4) Turn heat down and cook veggies slowly for about 10-15 mins. Add a little water or stock if you need more moisture to keep veggies from sticking to the pan.
5) Boil some rice (which isn't on the Feb 28th list, but it was on the previous list so maybe you have some on hand).
6) Once the veggies are cooked to your satisfaction, slurp some Fish Sauce into the pan. Do a taste-test and see if you need more fish sauce.

Note: I don't tend to use really hot sauces in my cooking -- probably you noted their absence from my condiment list -- but if you have a favorite hot sauce in your pantry, go ahead and add it at this point.

To Serve: Spoon rice onto a plate, top with a portion of vegetables and then top with a big fat sardine!

I use sardines for this dish because of their oiliness and the smokey, fish flavor. Both compliment the Thai vegetable concoction so well. And good quality sardines in olive oil are incredibly economical while also being highly nutritious.

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