Thai 7-spice is also used in Crispy Thai-Spiced Tofu (see page 43).This stir-fried rice dish is perfect for a weekday dinner. You could cook the rice the day before, but do reheat it thoroughly. You don’ t have to add the cashews, but I like their crunch in contrast to the softness of the rice.
Serves: 4 Preparation time: 20 minutes, plus cooling Cooking time: 20 minutes
2¼ cups Thai jasmine rice
3 tablespoons sunflower oil
4 large scallions, sliced, green and white parts kept separate
2 bok choy, white parts thinly sliced and green leaves thickly sliced and kept separate
2 lemongrass stalks, outer leaves removed and finely chopped
1 red chili, finely chopped
1½-inch piece of ginger root, finely chopped
4 garlic cloves, finely chopped
3 tablespoons light soy sauce
juice of ½ lime
1 teaspoon sugar
1 small handful of basil leaves, preferably Thai, to serve
SPICED CASHEWS
⅔ cup cashews
2 teaspoons Thai 7-spice
2 teaspoons soy sauce
1. Put the rice in a medium saucepan and pour in enough cold water to cover by ½ inch. Bring to a boil, then turn the heat down to its lowest setting and cover with a lid. Simmer about 12 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and leave the rice to stand, still covered, 5 minutes. Spread out the rice on a large plate and let cool.
2. Meanwhile, preheat the oven to 315°F. Put the cashews on a baking sheet and toast 12 minutes, turning halfway. Mix together the 7-spice and soy sauce in a bowl. Add the toasted cashews and stir until coated in the spice mixture. Tip the nuts back onto the baking sheet and return to the oven another 3 minutes until crisp. Remove and set to one side.
3. Heat the oil in a wok over high heat. Add the white part of the scallion and bok choy and stir-fry 2 minutes, then add the lemongrass, chili, green part of the bok choy, ginger and garlic and stir-fry another 1 minute. Add the cooked, cooled rice and stir-fry 3 minutes, or until piping hot. Mix together the soy sauce, lime juice and sugar until the sugar dissolves, then pour into the wok. Toss until combined and spoon onto plates. Scatter over it the green part of the scallions, the basil and the spiced cashews.
If you have a large bag of nuts that you know won’ t be eaten right away, freeze them in ziploc bags. There’s no need to defrost them before using.
Thai 7-spice is also used in Crispy Thai-Spiced Tofu (see page 43).