Thai Barley Stir-Fry
1 cup water
In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
1/2 cup pearl barley
2 tablespoons peanut or vegetable oil (divided)
1 package tofu cut into bite-sized pieces
2 garlic cloves, finely chopped
1 cup thinly sliced Chinese or regular eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint leaves
8 to 10 drops hot pepper sauce
1 teaspoon granulated sugar
1 tablespoon soy
3 tablespoons chopped peanuts
shredded red cabbage and carrot curls, for garnish
In large skillet or wok, heat 1 tablespoon oil over high heat. Add tofu and garlic; stir-fry 3 to 4 minutes. Add cooked barley; stir-fry an additional 3 minutes. Remove barley-tofu mixture from pan; keep warm. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes. Add basil, mint, hot pepper sauce, sugar, and soy sauce; cook 2 more minutes. Return barley-tofu mixture to skillet; stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.
Makes 4 servings.
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