Thailand’s warm climate, varied geography, fertile soils and bountiful fresh and ocean waters provide an abundant supply of foods and seasonings. Thai culture and civilization have used these blessings to produce a style of cuisine whose glories grace the tables of both rich and poor. A gourmet in Thailand will find satisfaction at both the finest restaurants and at small eateries and food stalls.
I have often savoured the tastes and aromas of Thai foods, in the cities and in the countryside, enjoying the familiar sound of well prepared foods reacting to the browned garlic in the hot wok – wonderful.
This recipe is for one of those simple yet elegant dishes. Asparagus is a relative newcomer to Thailand but became an instant favourite there as everywhere. The oyster mushrooms add a special touch to this easy-to-make and most satisfying treat.
Cut the chicken into
Heat a wok or large frying pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for about 3 minutes. Pour the chicken into a stainless-steel colander set inside a bowl to drain, leaving behind about
© 2001 Ken Hom. All rights reserved.