Market Musings Blog

Local flavor – Minnesota meets Thailand

SUMMER STIR-FRY WITH THAI BASIL SAUSAGE

Mississippi Market uses Pastures A Plenty pork in the sausages that we make in-house.

 Makes 2 large or 4 small servings.

This makes a lovely summer dish that you can serve hot or, if you hold back the fresh herbs until you are ready to serve it, as a room-temperature or cool meal. The version below is a dry stir-fry, meaning that it isn’t particularly sauce-y. If you prefer a more heavily sauced version, simply mix up 2 tsp. cornstarch, ¼ c. of soy sauce, 2 Tbs. of fish sauce, 2 tsp. vinegar or lime juice, and 1 tsp. of sugar; add this to the stir-fry at the very end, and stir until the sauce becomes glossy and transparent.

 

 

Ingredients:

4 qt. cold water          
8 oz. dry rice noodles
2 Mississippi Market Thai basil sausages, cut in ½” rings or squeezed out of their casings
up to 3 Tbs. cooking oil
1 small yellow onion, thinly sliced
3 cloves of soft-necked or 2 cloves of local garlic (Georgian Fire is extra-good!)
2 c. greens (lacinato kale, bok choy, or chard)
2–3 Tbs. soy sauce
1 tsp. fish sauce
¾ tsp. white or brown sugar
sea salt and freshly ground pepper
1–2 fresh Thai, habanero, or cayenne peppers, whole, slit down one side (optional)
½ coarsely chopped peanuts (optional)    

To add before serving:
¼  c. cilantro leaves
¼ c. mint leaves
¼ c. Thai or Italian basil leaves, coarsely chopped
1 fresh pickling cucumber, seed pocket removed, coarsely chopped

  1. Bring water to vigorous boil; add rice noodles; boil, uncovered, for 4–5 minutes, until texture pleases you; run cold water over noodles to stop their cooking; drain and set aside.
  2. Heat wok or heavy pot on MEDIUM; when hot, add sausage. Allow it to sit for about 60 seconds to sear, then stir occasionally until nicely browned. Scrape out and set aside.
  3. Reheat wok or pot on MEDIUM-HIGH, then add onion, stirring occasionally until it softens slightly. Add garlic, give it a few stirs, then add greens.
  4. Stir-fry greens only until they turn a brilliant, deep green. Swiftly add soy sauce, fish sauce, sugar, salt and pepper, hot peppers, and peanuts, if you’re using them.
  5. Add cooled noodles; stir around until they’re thoroughly coated with the scant sauce. (You may want to add a bit more soy and fish sauce.)
  6. Add fresh herbs and cucumber, stir through once, and serve immediately, lest the greens become overcooked.

 

Filed under: Meat & Seafood