A delicious, exotic Thai one-pot meal is great for the Dutch oven or a deep skillet. It’s best if all the ingredients are prepared and chopped before starting to cook because, as in the case of most stir-fry dishes, it’s a hot and quick cook time once started- great for camping.
To make this an even more practical camping recipe, you can buy pre-prepared mixed bags of vegetables of your choice in the grocery store. Choose combinations that will work in a quick stir-fry. Or why not pre-prepare your favorite vegetables yourself at home and seal them in a Ziploc bag? Vegetables that have a bit of texture work best, Baby sweetcorn, bell peppers, asparagus, mange tout are all fantastic alternatives to the vegetables in the recipe below.
The Thai people take food seriously and take care to choose local, seasonal ingredients, so choose what is fresh and seasonal to you. It will always taste so much better.
This stir-fry is great served with noodles or boiled rice. Rice noodles are a great addition to your campsite ingredients as they don’t need to be boiled. All you have to do is soak them, fully submerged, in a bowl of hot water for 15 minutes until soft. They’ll work perfectly with this stir-fry.
Serves 4
Be sure to check out these recipes when you finish with this one.
Souvlaki Greek Kebabs Open Campfire Camping Recipe
Dutch Oven Italian Veal Casserole Camping Recipe
Directions
Ingredients
- 2 carrots, peeled and thinly sliced
- Cauliflower florets from 1 small head, cut into small pieces and stalks thinly sliced
- 2 small heads green pak choi or spring cabbage, roughly chopped
- 6 oz French beans, trimmed
- 6 spring onions, sliced
- 1 lb tender beef cut into thin strips
- 2 tbsp vegetable oil or nut oil
- 2 cloves garlic
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp chili paste
- 4 tbsp smooth peanut butter
- 4 tbsp coconut milk
Instructions
- Heat the oil until sizzling hot.
- Add the spring onions and garlic and fry for about 1 minute.
- Stir in the chili paste and cook for a few seconds, stirring continuously.
- Add the beef strips and continue stir-frying for about 4 to 5 minutes.
- Add the carrots, cauliflower and stir-fry for another 2 to 3 minutes.
- Add the pak choi and beans and cook for a further 2 minutes.
- Stir in the soy sauce and rice wine.
- Mix the peanut butter with the coconut milk and stir into the pan.
- Mix the peanut butter with the coconut milk and stir into the pan.
- Serve immediately.
