My gift to you this year, dear reader, is the twice annual Charlottesville Restaurant Week, taking place from January 23-29, 2012. (I'm not paying for your dinner if that's what you thought I meant, sorry for the confusion.)
$26 dollars will get you a sumptuous 3-course meal from some of the best restaurants Charlottesville has to offer. In years past, $1 from each meal was donated to a charity; last summer, the Restaurant Week Charity Partner was the Blue Ridge Area Food Bank, but I haven't been able to find out who this January's event will benefit... will update when I figure it out.
Take a gander at the participating restaurants - my favorite is of course Fossett's at Keswick Hall. So what if I've made 2 reservations for the same week?!
My big sis challenged me to make this dish, and so here we are! Pad Ka Pow is not only fun to say, it's also fragrant from a ton of basil but also satisfying from all the other vegetables and meat.
I apologize in advance....it was late, I was hungry, and I made this but ate all of it before I could take pictures of it. Eek! I'm sorry, but when I make it again next I'll be sure to add the pictures in!
Tips for stir fry in general:
1) Get your wok or whatever pan you're using SCREAMING hot.
2) Have your mise en place prepared in advance and close at hand.
3) Cook in small batches (ideally 1 portion at a time)
4) Don't be afraid of using a little oil.
Chicken Pad Ka Pow
(serves 4-6)
:: vegetable oil
:: 4 cloves garlic, minced
:: 2 shallots, minced
:: 1 pound chicken, minced or ground
:: thai chiles, sliced lengthwise (to taste)
:: 1 onion, sliced
:: 1 bell pepper, sliced
:: 1/2 pound mushrooms, sliced
:: other vegetable ideas - bamboo shoots, baby corn, eggpplant, etc.
:: 1 cup thai basil leaves
:: ka pow sauce (directions below)
You will probably cook this quantity in 2-3 batches.
Over high heat, pour some oil into the wok, about 1 tablespoon. Add in a portion of the garlic, shallots, and thai chiles (I use 1 chile per 1/3 pound of meat for a bit of a bite) stir fry briefly, about 15-20 seconds or until fragrant. Add in chicken and stir fry until meat is no longer pink. Push meat to sides of wok.
Add another tablespoon of oil to center of wok if necessary. Add vegetables except for basil and stir fry for another minute. Add a big handful of basil and about a tablespoon of sauce. If it starts to look too dry, you can add in tablespoon or so of water, but too much sauce will make the stir fry too salty.
Serve with rice.
Ka Pow Sauce
:: 1 tbsp oyster sauce
:: 2 tbsp fish sauce
:: 1 tsp sugar
:: 1 tbsp (or to taste) sambal chili paste or chili garlic sauce
Stir to combine.
