Thai Fried Rice

Thai Fried Rice

INGREDIENTS

  • 2 Cups of Jasmine rice
  • 1 Cup of Nit Noi Organic Vegetable Broth or Pasture Raised Pork Broth
  • 1 lb of pasture raised pork
  • 1 egg
  • 1 Cup of snap peas
  • 1 Tablespoon of coconut oil or lard
  • 1 Tablespoon of pineapple juice
  • 2 Tablespoon of minced garlic
  • 2 Tablespoon of light soy sauce 
  • 1 Tablespoon of salt
  • 1 Teaspoon of white pepper
  • 2 stalks of diced scallions
  • 1/2 Cup of cilantro for garnish

RECIPE:

  1. Marinate sliced pork with pineapple juice for 15 minutes.
  2. In a wok, heat coconut oil or lard on hight heat
  3. Stir-fry pork with minced garlic until the pork is almost done, lower heat to medium-high, add egg and fold into the pork
  4. Add cooked rice, stir frequently until it incorporates into the cooked pork and egg thoroughly. 
  5. Add light soy sauce, vegetable, scallion, and white pepper
  6. Garnish with cilantro and enjoy!

Healthy Summer Green & Garlic Soup

Healthy Summer Green & Garlic Soup

INGREDIENTS:

  • 3 Cups (homegrown) baby green salad mix
  • 32 Oz. Nit Noi Organic Vegetable Broth
  • 3 Slices of fresh ginger
  • 1 Tablespoon of Nit Noi Thai Fried Garlic

DIRECTIONS:

  1. Bring Nit Noi Organic Vegetable Broth to a boil
  2. Add homegrown greens & remove from heat
  3. Serve in 12 oz bowls and garnish with Nit Noi Thai Fried Garlic & Thai chili (optional)

Grilled Halibut with Zucchini

Grilled Halibut with Zucchini

INGREDIENTS: Halibut Marinade

  • 3 Lemons 
  • 1 Tablespoon Toasted Sesame Oil
  • 2-3 Tablespoons low sodium soy sauce
  • 2-3 Tablespoons Nit Noi Thai Fried Garlic

RECIPE

  1. Juice 2 1/2 lemons and slice remaining 1/2 to squeeze over cooked halibut
  2. Combine the lemon juice, soy sauce, sesame oil and Nit Noi Thai Fried Garlic
  3. Add the halibut and marinate for at least 20 minutes
  4. Tent marinated halibut in aluminum foil with a few tablespoons of the marinade and grilled until cooked through
  5. Squeeze fresh lemon slices over the fish and enjoy! 

INGREDIENTS: Grilled Zucchini Marinade

  • 5 Tablespoons Nit Noi Thai Chili Vinegar
  • 3 Tablespoons Extra Virgin Olive Oil
  • Salt and Pepper
  1. Slice zucchini into 1/2 inch slices on the diagonal and set aside. 
  2. Combine all of the marinade ingredients into a large bowl or platter and add the zucchini, toss to coat evenly and marinate for at least 20 minutes before grilling zucchini over gas or charcoal

 

Grilled Soft Shell Crab with Nit Noi Thai Dipping Sauce

Grilled Soft Shell Crab with Nit Noi Thai Dipping Sauce

INGREDIENTS

  • 4 soft shell crabs
  • Nit Noi Thai Fried Garlic
  • 2 lemons
  • 2 tbs of olive oil
  • 1 tbs of soy sauce
  • cilantro
  • scallion
  • salt
  • pepper

RECIPE

  1. Rinse crabs under cold running water. Twist off apron. Fold back the pointed sides of the top shell to expose gills and remove. With kitchen scissors, cut across the front of the crab about 1/4 inch behind the eyes and the mouth; squeeze out sac located directly behind the mouth.
  2. Toss crabs in olive oil, salt, and pepper. Place crabs on a pre-heated grill and cook, 3-4 minutes each side, until they turn orange and cooked through.
  3. In a mixing bowl, add lemon juice, soy sauce, scallion, cilantro and Nit Noi Thai Fried Garlic, and whisk. Season to taste. Spread a tablespoon on each crab leaving the rest in a small bowl for dipping.

Mussels with White Wine & Thai herbs

Mussels with White Wine & Thai herbs

INGREDIENTS:

  • 1 cup dry white wine

  • 1 large yellow onion, thinly sliced

  • 2-3 garlic cloves, smashed

  • 2 cups of Nit Noi Organic Vegetable Broth

  • 2 pounds live mussels

  • 1/3 cup mixed fresh herbs, such as cilantro, scallion, Thai Basil

  • 1 tbs of crushed red Thai chili

DIRECTIONS:

  1. Rinse mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.

  2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and Nit Noi Organic Vegetable Broth. Simmer 5 minutes. Add mussels.

  3. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Remove from heat. Divide mussels and broth among 2 bowls. Garnish with herbs, Thai chili and salt to flavor. Serve immediately.

 

 

Baby Bok Choy with Nit Noi Thai Fried Garlic

Baby Bok Choy with Nit Noi Thai Fried Garlic

INGREDIENTS

  • 1 tablespoon coconut (olive) oil

  • 2 lb baby bok choy, ends of stems trimmed

  • 1/2 cup Nit Noi Organic Vegetable or Pasture Raised Pork Broth

  • 2 tablespoons Nit Noi Thai Fried Garlic

  • 2 tablespoons soy sauce

  • 1 teaspoon of Nit Noi Thai Vinegar (optional)

DIRECTIONS:

  1. Heat 1/2 cup of Nit Noi broth in a wok and bring to a simmer

  2. Add baby bok choy and stir-fry 2-5 minutes until al dente

  3. Remove baby bok choy and add 1 tablespoon of coconut oil to wok

  4. Add vegetable and 1 tablespoons of Nit Noi Fried Garlic when oil is hot, and stir-fry until broccoli is crisp-tender, 1 to 2 minutes

  5. Add 2 tablespoons of soy sauce before removing vegetable from wok and top with 1 tablespoon of Thai Fried Garlic and serve