Add onion and carrots, tossing with garlic (which will help keep the garlic from burning); stir-fry 2 minutes, until vegetables are softened. Add the chile paste and stir fry for another 30 seconds.

4) Stir-Fry the Aromatics and Vegetables: In the same skillet, add the garlic and chilies. Stir-fry for about 30 seconds until fragrant, then add the onion, minced ginger and red bell pepper.

Stir-fry cooking doesn’t have to be complicated: Start with a stir-fry mix of vegetables from the market. Then make a simple Thai peanut sauce.

This salad was one of the signature dishes at the old Dayton’s in downtown Minneapolis, and the recipe is included in “The Marshall Fields Cookbook” (Book Kitchen, 2006). Makes 4 servings.

Learn to make Thai Garlic-Eggplant Stir-fry. Shallots: ½ cup vegetable oil. ¼ lb large shallots (about 3), cut crosswise into ⅛-inch-thick slices and separated into rings ...

In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.

To make peanut sauce: In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry ...

3) Add vegetables and sauce: Stir in red bell pepper, soy sauce, fish sauce, oyster sauce, brown sugar, and red pepper flakes. Cook for 3 minutes. 4) Finish and serve: Stir in fresh basil until ...

Stir-fry cooking doesn’t have to be complicated: Start with a stir-fry mix of vegetables from the market. Then make a simple Thai peanut sauce.

In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.