Here's the latest article from the Thai Food site at BellaOnline.com.

Ever come home too tired to cook? Haven't we all!

When I buy produce I prep it when I bring it home, and keep precut veggies
in zip-lock type plastic storage bags for easy stir-fries.

Thai fresh ingredients include garlic, shallots, Chiles and Thai Basil,
although I do keep a jar of Thai whole pickled chiles for easy spontaneous
stir-fries.

I de-leaf my Thai bail and place the leaves in a veggie bag i.e. a plastic
bag with holes for breathing in it. You also can lay the leaves on dry
paper toweling and roll them up and place in a zip-lock type bag to ensure
freshness. I often do my prepping while watching TV on the weekends to
enable quick easy tasty weekday meals. Children love to help with this
chore.

Although this recipe is for chicken, you can use pork, beef, lamb, and any
seafood in place of the chicken. I buy thinly sliced eye of round and pork
loin and keep these in the freezer for a quick evening stir-fry. Place
the meat in a sink of cold water and it defrosts safely in just a few
minutes. This is a basic Thai stir-fry recipe, and switching the hero of
the dish is easily done, as the Thai ingredients are the perfect
background flavour for all. This is a low fat, full of flavour easy to
make dish.

Quick Chicken Basil & Veggie Stirfry (Gai Horapha Phak Talay)
This tasty and very easy quick Thai stir-fry is low in fat and high in
flavour.

http://www.bellaonline.com/articles/art15477.asp

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I hope to hear from you sometime soon, either in the forum or in response
to this email message. I thrive on your feedback and love to answer your
questions on Thai cuisine.

Have fun passing this message along to family and friends, because we all
love free knowledge!

Mary-Anne Durkee, Thai Food Editor
http://ThaiFood.bellaonline.com