Wednesday, July 25, 2012

Thai Barley Stir-Fry

Thai Barley Stir-Fry
(4 servings)


½ cup Whole Grain Barley Kernels
1 cup Water
2 tbsp. Canola Oil, divided
1 to 1 ½ lb. Boneless Skinless Chicken Breast, cut into bite size pieces
2 gloves Fresh Garlic, chopped
1 cup Eggplant, chopped
½ cup Fresh Red Pepper, chopped
½ cup Yellow Onion, chopped
3 tbsp. Fresh Basil, chopped
1 tbsp. Fresh Mint, chopped
½ tsp. Red Pepper Flakes (adjust to taste)
1 tsp. Sugar
1 tbsp. Oyster Sauce
1 tsp. Soy Sauce
3 tbsp. Peanuts, chopped


In a medium sauce pan over high heat, combine the barley and water.  Bring to a boil, reduce heat to simmer, cover and cook 50 to 60 minutes or until barley is tender and most liquid is absorbed.  Set aside.  In a large skillet or wok heat 1 tbsp. oil over high heat add the chicken and garlic.  Cook for 3-4 minutes stirring before adding the cooked barley.  Cook an additional 3 minutes and remove mixture to a bowl (keep warm) and add last of oil to pan/wok.  Add the eggplant, pepper and onion to pan and cook for 3-4 minutes.  Now add remaining ingredients except for peanut to pan and continue another 2 minutes.  Return the chicken mixture to pan, mix well and cook another 3 minutes.  Remove to a serving bowl and sprinkle with the peanuts and serve.

Note:               If you would like to make this a vegan dish, replace the chicken with tofu or mushrooms.  Then use Hoisin sauce for the oyster sauce.

Ideas for Future Efforts

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