Dara Thong with a Northeastern Twist

Ingredients

In this Northeastern Chinese adaptation, we incorporate the flavors and ingredients commonly found in the region. The original Thai Dara Thong typically uses Thai basil, fish sauce, and lime juice for its distinct taste. However, in this version, we replace Thai basil with cilantro and fish sauce with soy sauce to align with the flavors of Northeastern Chinese cuisine. Additionally, we introduce ginger and garlic to enhance the aromatic profile of the dish. We alse have the original recipe for Dara thong, so you can check it out.

• 500g (1.1 lb) boneless chicken breast or pork loin, thinly sliced 500g (1.1 lb) boneless chicken breast or pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) snow peas, trimmed 100g (3.5 oz) snow peas, trimmed
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/4 cup chicken broth 1/4 cup chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed jasmine rice, for serving Steamed jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced chicken or pork with soy sauce, oyster sauce, chili sauce, and brown sugar. Let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated meat and stir-fry until cooked through. Remove from the wok and set aside.
3. 3.
   In the same wok, add the minced garlic and grated ginger. Stir-fry for a minute until fragrant.
4. 4.
   Add the sliced bell peppers, julienned carrot, and snow peas to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. 5.
   Return the cooked meat to the wok and pour in the chicken broth. Stir-fry for another minute to combine all the flavors.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve the Northeastern Chinese Dara Thong over steamed jasmine rice.

Treat your ingredients with care...

• Chicken or pork — Make sure to slice the meat thinly to ensure quick and even cooking.
• Fresh ginger — Peel the ginger before grating to remove the tough outer layer.
• Snow peas — Trim the ends and remove the stringy fibers before using.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh red chili to the stir-fry.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.
• Substitute chicken broth with vegetable broth for a vegetarian version.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Northeastern Chinese Dara Thong hot over steamed jasmine rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the colorful stir-fried vegetables and meat on a plate, with the vibrant green cilantro sprinkled on top. Place a mound of steamed jasmine rice alongside the Dara Thong for a visually appealing presentation.