It's not quite a "thin stew" in its current form, but it's certainly thin in the pan.
What is this I'm talking about? Why, it's this:
I found online a recipe for a dish like this, and yanno, it's pretty good. I have no idea if I got the spices right, but I'd make it again. Here's the recipe.
I didn't use bok choy, but substituted spinach instead. Also did not use fresh lemon grass or ginger, but used lemon grass and ginger paste. And while I was going to put shrimp in it, we were out of shrimp, which was sad.
No comments:
Post a Comment