Thai refrigerator

I was in the mood for something Thai, so I set out to make something from the contents of my refrigerator and freezer.

I started with 2.5 oz. of frozen pre-cooked pork.

According to my trusty Thai restaurant takeout menu, pad ga prau contains chili, garlic, onion, bell pepper, and basil. That sounded good, and I have everything except the bell pepper. I substituted a couple jalapeños.

Since I lost some volume there I had to add something else, so I went with the ingredients in pad khing, which contains, among other things, mushrooms and scallions. I had those. And I still had an abundance of mushrooms to use up after mushroom risotto yesterday.

thairef2.jpgHeat a sauté pan over medium-high heat.

Add a little toasted sesame oil to the pan. Cook the onions, white parts of the scallions, and garlic for a few minutes until the onions are softened.

Add the jalapeños and cooked and defrosted pork and cook for a few minutes.

Add the mushrooms and cook for a minute.

Add the green parts of the scallions and cook for a minute.

Add the basil, black pepper, a couple tablespoons of Thai chili sauce, a couple dashes of hot pepper sesame oil, and a little soy sauce.

Serve with rice.

Of course you can put just about anything in it, and I presume it would be just as good vegetarian/vegan by leaving out the pork. The Lee Kum Kee chili garlic sauce is vegan.