Combo B Recipe
Phad Med Ma-Muang Jae (Roasted cashew sautéed with napa cabbage, broccoli, onions, snap peas, peppers, carrots and celery). Served with rice, vegetarian spring rolls and our napa cabbage soup in chicken broth.
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Ingredients
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Vegetable Stir-Fry
Rice
Vegetarian Spring Rolls
Napa Cabbage Soup
Method
Prepare the Rice
- 1
Cook the Rice
In a pot, combine jasmine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and let stand covered for 5 minutes.
Make the Vegetable Stir-Fry
- 2
- 3
Add Cashews and Sauce
Stir in the roasted cashews and soy sauce, cooking for an additional 2 minutes. Remove from heat.
Prepare the Spring Rolls
- 4
Fill and Roll
In a bowl, mix the mixed vegetables with soy sauce. Place a spoonful of the mixture on each spring roll wrapper, fold and roll tightly. Seal edges with a little water.
- 5
Fry the Spring Rolls
In a frying pan, heat vegetable oil over medium heat. Fry spring rolls until golden brown, about 3-4 minutes per side. Drain on paper towels.
Prepare the Napa Cabbage Soup
- 6
Make the Soup
In a pot, combine vegetable broth, chopped napa cabbage, garlic, ginger, and soy sauce. Bring to a boil, then simmer for 10 minutes until cabbage is tender. Garnish with green onions before serving.
