One of my favorite dishes is Mango-Basil Stir-Fry. I was intrigued the first time I read the description on the menu. It promised to be flavorful, spicy and sweet. I was up for something unique to I gave it a try. I was not disappointed. The flavors exploded in layers upon my tongue. It has Thai basil, mint and cilantro to round out the salty from the fish sauce, the sweet-tart from the mango and the savory green flavor from the broccoli. It was amazing. It brought broccoli to a new level of tasty for me.
But, I wanted to make it at home. I like to cook for myself and even though I have never gotten sick eating at this venue, there is always a chance...
Then, my January/February issue of Eating Well landed in my mailbox. At what to my amazed eyes should appear? A recipe for:
From EatingWell: January/February 2010No adaptations necessary; it is GF as long as you use GF Fish sauce. Thank you Eating Well!
Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.
- 2 tablespoons plus 1 teaspoon GF fish sauce
- 2 tablespoons lime juice
- 1 1/2 teaspoons cornstarch
- 1-2 teaspoons brown sugar
- 4 teaspoons canola oil, divided
- 1 pound chicken breast or tenders, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1-2 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper (I have used a jalapeno pepper with great success)
- 4 cups bite-size broccoli florets
- 1/4 cup water
- 2 mangoes, peeled and diced
- 1 bunch green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil, preferably Thai
- 1/4 cup chopped fresh mint
- 1 lime, cut into 6 wedges (optional)
- Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.
- Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired.
Be sure to stop by the Gluten Free Homemaker for the weekly "What can I eat that's gluten free?" carnival. You will find lots of good eatin' there.