Thai Suki Stir-Fry Recipe (Suki Hang) สุกี้แห้ง

hot-thai-kitchen.com

Joey Lovebites

Likes easy to prepared healthy food, ethnic cuisines, low carb and easy to prepared food.

hot-thai-kitchen.com/suki-hang/

250g marinated chicken (recipe below), or another protein of your choice (see note)

2 cups napa cabbage, bite-sized pieces

1 cups water spinach or another leafy greens, 2-inch pieces

2 stalks Chinese celery or 1 stalk regular celery, cut into thin sticks

40g glass noodles, soaked in room temp water for 10 minutes and cut a couple of times to shorten

4 Tbsp suki sauce (recipe below)

2 eggs

Green onions and/or cilantro for garnish

subheading: MARINATED CHICKEN:

250g chicken thigh or breast, boneless, skinless, bite-sized pieces

1½ tsp soy sauce

1½ tsp oyster sauce

1 tsp sesame oil

subheading: SUKI SAUCE "NAM JIM SUKI":

This makes 1 cup, enough for about 4 servings. Any leftovers will keep for a few weeks in the fridge, and longer if you bring the sauce to a boil before storing. If possible, make it a day in advance for best flavour.

Thai chilies, to taste (I put 2)

5 cloves garlic

2 Tbsp granulated sugar

1 Tbsp white sesame seeds, toasted

4 Red bean curd cubes (see video for more info on this item)

2 Tbsp red bean curd juice

¼ cup white vinegar (*In the video I made a mistake and said 1 tablespoon vinegar; ¼ cup is the correct amount)

1 Tbsp toasted sesame oil

1 Tbsp soy sauce

note: Note: Other typical protein options are pork, shrimp, and squid. A seafood mix is also popular. You can use beef although it isn't commonly done.

Directions at hot-thai-kitchen.com

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