RECIPE OF THE MONTH

PAD HIM-MA-PARN

This recipe is the result of careful experimentation with ingredients to replace a very essential ingredient in the traditional dish on which this recipe is based. Fish Sauce, Nam Pla is the salt of Southeast Asia. It adds a lot of flavor and in some cases actually changes the way a dish cooks and appears.
Most (almost all Asian restaurants) will use meat stock, fish sauce, shrimp paste, and oyster sauce in what they call a "Vegetarian" dish so Vegetarians should always assertively ask specifically about stock, fish sauce, oyster sauce, etc.! If the restaurant trivializes your request or you are uncomfortable with their answers, Don't Eat There!

This is a true VEGAN (No meat, fish, or dairy) Vegetarian recipe with the traditional Fish Sauce replaced with other ingredients to give a wonderful flavor and no loss of appearance.

3 Tablespoons Quality Vegetable Oil	4 Cloves Minced Fresh Garlic
3 Tablespoons Lee-Kum Vegetarian Stir Fry Sauce	1/4 Cup Baby Corn
1 Tablespoon Brown Sugar or substitute 2 Tablespoons Brown Rice Syrup	1/8 Teaspoon White Pepper
Cup Roasted Cashews	1/8 Cup Vegetable Broth (Available anywhere canned or make your own from vegetable cuttings; onions, squash, carrots, celery or what have you.
1 Chopped Green Onion	1 Teaspoon Crushed Dry Red Chili Pepper
*Optional 1/4 pound white tofu pan fried to firm and cut into strips	*Optional other firm vegetable of your choice.
Thin Sliced Fresh Thai Chili Peppers to Taste (Prik Kee Noo) *	Steamed Thai Jasmine Rice

Heat a large wok or skillet then add oil, garlic, sauces, sugar, white pepper, broth and stir fry for about 3 minutes. Add Nuts and vegetables and cook until nuts are brown. Add optional tofu green onions and remaining ingredients and heat slightly. Mix and Serve with Steamed Thai Jasmine Rice. (Some people prefer brown rice but this really ruins the delicate balance of this dish so please desist.

Note Be Careful with The Thai Chillies, the juices are very volatile and can burn your skin