This is one of my favorite wok dishes: fast and simple but truly delish! The flavors are spicy, sweet and delicately tangy. To create the sweetness, I use tomato ketchup which gives great color too – it’s a really versatile pantry ingredient. You could also make it a seafood medley by adding scallops and squid, served over steamed Thai rice or crispy pan-fried noodles. Shi noodles are a great accompaniment. They are wheat flour noodles, thinner than spaghetti, and they absorb the flavors of the sauce really well. Do make sure you serve this dish instantly, otherwise the herbs start to wilt!
© 2006 Ching-He Huang. All rights reserved.