Stir Fry - Thai Food, Beef and mushroom fried with oyster sauce - เนื้อผัดน้ำมันหอยใส่เห็ด

Beef and mushroom fried with oyster sauce

Serve 4 (with Jasmine rice)

Last week I just posted a healthy Vegan food- Vegetarian Green Curry . This week, I'd like to make my meat-eaters readers happy by showing how to cook Beef with oyster sauce and mushroom. Another yummy dish with mushroom for my mushy lovers. This's one of my most favorite Thai food that I've never seen anyone in overseas make it this full flavored and this extremely soft beef like myself.. hee hee Are you ready for the melting moment?

Ingredients

1. 300 of stir fry beef
2. 5 of med. mushroom
3. one big onion
4. Just a little bit of spring onion
5. Oyster sauce 5 tb spoons
6. Fish sauce 3 tb spoons
7. Sugar 1 tb spoon
8. Soy sauce 1 sb spoon
9. Corn flour 1.5 tb spoon
10. white pepper 1 t spoon
11. Extra light oilive oil 3 tb spoons
12. Parsley (Garnish - Optional)

1.

The ingredients!

2.




Marinate beef with corn flour, soy sauce, pepper. Put some olive oil on the meat as well for better absortion. Mix them all together then leave for 10 min.

3.

While waiting for marination to absorb, you can cut mushroom and onion to be like what shown on the photo.

4.



After 10 mins. put olive oil in your wok, set it on med heat. Once oil is heated. Put marinated beef into the wok gently. Spread beef on the wok evenly, let it sit still (try not to stir too much as the marination could come off the beef).. Then when the bottom part of the beef is cooked. Flip the beef over gently - again, do not stir until the beef is cooked for 2 sides.

5.

Add oyster sauce. Beef should look very juicy like this after you added oyster sauce.. umm.m.

6.



Then add onions, mushrooms and season eg. sugar, fish sauce..

7.

Stir all ingredient gently until the beef is completely cooked and onion is soft and quite see-through.. add some spring onion at last (for nice green color) and then you know what? we're done..! arr.r..r. When you're tasting it, the beef should be very soft and juicy. All over taste should be mild and mellow. Salty taste should be more than sweet taste.. How is yours? Mine is delicious!

Vegan / Curry - Thai Food, Vegetarian Green Curry with Eggplant (แกงเขียวหวานมังสวิรัติ)

This's a vegan version of green curry.! I used fake meat that made from soy protein (TVP is not tofu). It's known as TVP = Textured vegetable protein. You can get TVP from any vegan food store or most of Asian grocery store at vegetarian food aisle. (Source healthy-thaifood.com)

TVP comes in many size and shape. Some look like chicken stripe, minced beef or even cooked prawn!

TVP is getting more well known these days as its taste and texture is very similar to meat but it's much healthier than meat because it doesn't contain cholesterol, fat, and it's very low in carb. It basically contains very high clean protein from veggie (Soy), high fiber and very low in calories. TVP makes you feel full very quickly as it'll expand in your stomach like sponge, so if you eat slowly you'll feel full without having to eat a lot at all. A lot of people use TVP in their diet meal too.

Today I'm gonna introduce you TVP meal with Thai most favorite curry - Thai Green Curry :D .

This is a very healthy Thai Food. You can even replace light coconut milk with even skim milk (lower calories choice) if you don't mind the thin texture. You can make the dish fulled flavor to compensate its thin texture by adding more seasoning (eg. soy sauce, fish sauce and more basil leafs to enhance the authentic green curry scent. )

For the non-vagan people, don't worry, you can replace TVP with any of your favorite meat such as chicken, beef or even meat balls and follow the same method that I'm telling you now..

Ingredients:

1. TVP: about 2 handfuls
2. 1 med. size of Eggplant (The one on the pic. is just a bit too big, I actually used just half)
3. Light coconut milk 3 cups ( 2 times more than the picture shown)
4. Corrot: 1 of big one
5. Thai Green curry paste 2 heaps tb spoon (Whatever brand you find from Supermarket will do)
6. a big bunch of basil, pick just the leafs, wash and drain well.
7. Sugar 3 tb spoons
8. Fish sauce 3 tb spoons
9. Soy sauce 2 tb spoons
10. Extra light olive oil 3 tb spoons


1.



These are the ingredients needed.

2.

Soak TVP with warm water until TVP is expanded and soft. (It'll take about 10min)
Once it's soft, drain the water out and squeeze water off from TVP to get rid of the soy scent. Then put some new water in to the bowl again.

3.



Cut both eggplant and carrot like the picture shown. while waiting for the TVP to be soft

4.



Put oil in the pot on low heat followed by Thai green chilli paste. Mix both together in the pot until the oil change its color to be light green.

5.





Then put all light coconut milks in. (you should see the light green oil floating on top of coconut milk.It's a must)then leave the mixture in the pot until it's boiling.

6.

Drain water out and squeeze TVP again. Then put all TVP in the pot. Stir well..
At this stage, you can seasoning by putting fish sauce, soy sauce and sugar. Taste to your liking. you can add some more sugar if you want more sweet and vice versa with the salty taste. (This dish is usually have sweeter taste then salty so if you find the the taste is more salty than sweet, you should put more sugar in the curry) you can use Splenda if you don't want to over intake sugar - it just taste exactly like sugar but 99% less calories!

7.


You can put eggplant, basils and carrot just right after TVP. Then simmer for about 10 on low heat until carrots and eggplants are soft.

8.

Finished look of the Thai favorite curry - Vegetarian green curry. How is it? Not too hard to create right? I can almost smell the curry from the picture.. oh Yummmmm

Thanks
Y-metal
(Source: healthy-thaifood.blogspot.com)

Stir Fry - Thai Food, Minced beef stirfry with basil leafs and mushroom - เนื้อสับผัดกระเพราใส่เห็ด

Minced beef stir fry with basil leafs and mushroom

(Serve 3)
(369 cal per serve without rice and with 50g of rice = 424 cal)

Here come another delicious and healthy Thai dish. This dish is considered one of the most common Thai food (that sale in Thailand) You might see this menu at some of your local Thai Restaurants, but what they make in overseas (here!) are so much different from what they make or what familiar to Thai people.

I went to one of Thai Restaurant in Brisbane and ordered this dish. What I've got was minced beef stir fried with carrot, cucumber, some gailan (green chinese veggies) and about only 1-2 basil leafs.! I complaint to the chef and asked if they could make me the authentic version of Minced beef stir fry with basil leafs. you know what they've said to me? They said yes they could, if I pay extra. They said the basil leaf is expensive here! I'm like What????? There's basil leaf at every super market. They said it's not the same type. So I went "at least it's much better than carrot and cucumber..!

So to me, if they can't make it as close to the authentic, don't name it like it's an authentic food.. There is no such thing like I have to pay extra for the authentic version of the food I've ordered. It's too funny.

Alright, no more complaining.If I want to eat it right, I have to make it, ..right?

There you go, this's the right version of the dish. Let's have a look how much basil leafs that Real Thai people put in the dish before they call it "Minced beef stir fry with basil leafs (and mushroom)" not only 2 or 3 leafs..that's just not right.

Ingredients

1. Minced beef 300g (you can change the meat to be whatever you like such as striped chicken or pork or even prawns)
2. Big bunch of Sweet or Green Basil (Funny enough but for this dish, they don't use Thai Basil, so don't pick it)
3. Minced Garlic - 3 tb spoons (you can crush garlic freshly or get a jar of minced garlic, the final taste will be the same) (Sorry, I forgot to put a pic. of minced garlic but it's one of the key ingredients so we need it)
4. Soy sauce - 3 tb spoons
5. Fish sauce - 2 tb spoons
6. Oyster sauce - 2 tb spoons
7. A pack of slided mushroom (standard size)
8. 3 tb spoons of Spenda / or sugar
9. 3 tb spoons of extra light olive oil
10. Crushed chilli ( about 5-6 med size of hot bird eye chilli )


Step by Step...


1.



This shows the nutrition facts of splenda. 1 Teaspoon contain only 8kj or 1.9cal. You can get splenda from any supermarket. It's likely to at baking need aisle.

2.

Firstly, put 3 tb spoons of extra light virgin oil on med heat. When the oil is starting to get hot, add all minced garlic and chilli in the wok.

3.





When the oil is hot, add mince followed by all the sauces mentioned above and sugar or Splenda. Stir well 2-3 sec. and let it sit still until the mince is cooked.

4.


Once the mince cooked, put basil leafs and mushroom in the wok on top of the mince. Then mix them up (Look how much basil leafs I've put. This's what called "Stir fry with basil leafs..!" The more basil leafs you put, the more basil aromatic scent you can smell, it's such a beautiful smell indeed)

5.


Here we go, It's done.! This's a recipe for 3 serves. Each serve is just 369 cal. you can even eat it as a diet food....! This's what I call healthy Thai food.