Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin strips
- 1 lb. shrimp, peeled and deveined
- 1 lb. Chinese cabbage, sliced
- 1 lb. bean sprouts
- 1 lb. glass noodles
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup sliced onions
- 1 cup sliced celery
- 1 cup sliced bell peppers
- 1 cup sliced scallions
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1 tsp. black pepper
Special equipment needed:
- Large wok or skillet
- Tongs
Step-by-step instructions:
1. Soak the glass noodles in warm water for 10 minutes, then drain and set aside.
2. In a small bowl, mix together the chicken broth, soy sauce, oyster sauce, fish sauce, and sugar. Set aside.
3. Heat the vegetable oil in a large wok or skillet over high heat.
4. Add the garlic and stir-fry for 30 seconds.
5. Add the chicken and shrimp and stir-fry for 2-3 minutes until cooked through.
6. Add the vegetables and stir-fry for 2-3 minutes until slightly softened.
7. Add the glass noodles and sauce mixture and stir-fry for 2-3 minutes until everything is well combined and heated through.
8. Season with black pepper to taste.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 15g
Carbs per serving: 50g
Protein per serving: 30g
Substitutions for ingredients:
- Pork or beef can be substituted for chicken.
- Tofu can be substituted for shrimp.
- Any combination of vegetables can be used.
Variations:
- Add Thai basil or cilantro for extra flavor.
- Use different types of noodles, such as rice noodles or egg noodles.
- Add chili flakes or sriracha for extra spice.
Tips and tricks:
- Make sure to slice all the vegetables thinly and evenly for even cooking.
- Don't overcook the vegetables, as they should still have a slight crunch.
- Use tongs to stir-fry the ingredients quickly and evenly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter with chopsticks and garnish with fresh herbs.
Garnishes:
- Fresh herbs, such as Thai basil or cilantro
- Sliced chili peppers
- Lime wedges
Pairings:
- Jasmine rice
- Steamed vegetables
- Thai iced tea
Suggested side dishes:
- Spring rolls
- Tom yum soup
- Papaya salad
Troubleshooting advice:
- If the stir-fry is too dry, add more chicken broth or water.
- If the stir-fry is too salty, add more sugar or lime juice.
Food safety advice:
- Make sure to cook the chicken and shrimp thoroughly to avoid foodborne illness.
Food history:
Suki is a popular Thai hot pot dish that is typically cooked at the table. This stir-fry version is a simplified and more convenient way to enjoy the flavors of suki.
Flavor profiles:
Savory, sweet, umami, slightly spicy
Serving suggestions:
Serve hot with rice and other Thai dishes for a complete meal.
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Region: Thai