Thai Carrot Salad
4 med. carrots, shredded
1-2 Serrano chili peppers, seeded, deveined and chopped (wear gloves to prevent irritation)
4 scallions, thinly sliced
2 Tbsp. fresh lime juice
2 tsp. firmly packed light brown sugar
2 tsp. fish sauce or reduced-sodium soy sauce
2 Tbsp. dry roasted peanuts, coarsely chopped
In medium bowl, combine all ingredients but peanuts. Mix well. Refrigerate, covered, until flavors are blended, at least 1 hour. Sprinkle with peanuts and serve.
Ginger Cashew
Chicken
3/4 pound skinless, boneless chicken breasts, cut into 1” cubes
2 medium onions, chop-ped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup sliced mushrooms
1 cup bean sprouts
1 cup snow peas
1/4 cup unsalted dry roasted cashews
1 Tbsp. minced, peeled ginger root
1 Tbsp. reduced sodium soy sauce
3 cups hot cooked brown or white rice
Pickled ginger
Heat a skillet or wok and add 2 tsp. olive oil. Add chicken cubes and cook, stirring as needed, until lightly browned, about 3 minutes. Transfer to a plate. Add another 2 tsp. olive oil and add onions, celery and garlic; cook, stirring as needed about 5 minutes. Add the mushrooms, bean sprouts, snow peas, cashews, ginger, soy sauce and the chicken. Cook, stirring as needed, until chicken is cooked through and veggies are tender, 4-5 minutes. Serve the rice, topped with the chicken mixture, garnish with pickled ginger, if desired.
