Pim’s Thai Ginger Stir-fry by Allen Neighborhood Center

Source: Pimpimon Kaewmanee

This recipe was shared by Veggie Box volunteer Pimpimon Kaewmanee. Pim is an MSU visiting Fellow through the Fulbright Exchange Program, and studies agricultural economics and carbon capture in Thailand.

Ingredients

1-2 tablespoons of oil 3oz Veggie Box ginger, very thinly sliced 2 clove of Veggie Box garlic, minced 1 cup of Veggie Box yellow onion, sliced 1 cup of mushrooms (ex: Shiitake, Oyster, white button) ¼ cup green onion, cut in 1 inch size Sliced Red bell pepper for coloring 1 tablespoon soy sauce 1½ tablespoons oyster sauce 1 teaspoon of sugar (Vegetarian Option) ½ cup of firm tofu, diced (Meat Option) ½ lb chicken, sliced

Instructions

Without Tofu:
Shimmering the oil in a wok, add garlic and ginger
and turn the temperature to medium heat. Stir-fry
for 1-2 minute, until ginger begins to brown. Add
mushroom, onion, green onion, bell pepper and
tofu. Turn temperature to high and add soy sauce,
oyster sauce and sugar. Stir-fry briefly until
combined and cooked through, approximately 1
minute. Serve with streamed jasmine rice. Enjoy!
With Chicken:
Marinate raw, sliced chicken in a plastic ziploc or
covered dish with ½ teaspoon of oyster sauce for
10-15 minute. Shimmering the oil in a wok, add
garlic and ginger. Stir fry over medium heat for 1-
2 minutes, until ginger begins to brown. Add
marinated chicken, stir frying until almost cooked,
5-7 minutes. Add mushroom, onion, green onion,
and bell pepper. Turn temperature to high, and add
soy sauce, oyster sauce and sugar. Stir-fry briefly
until combined and cooked through, approx 1
minute. Serve with streamed jasmine rice. Enjoy!