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Thai Barley Stir-Fry




  1. Combine barley and water in small saucepan. Bring to a boil. Reduce to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
  2. In large skillet or wok, heat 1 tablespoon of oil over high heat. Add chicken pieces and garlic. Stir-fry for 3 to 4 minutes.
  3. Add cooked barley and stir-fry an additional 3 minutes.
  4. Remove barley-chicken mixture from pan and keep warm. Heat remaining 1 tablespoon of oil in skillet.
  5. Add eggplant, bell pepper, and onion and stir-fry 3 minutes.
  6. Add basil, mint, red pepper sauce, sugar, oyster sauce, and soy sauce. Cook 2 more minutes.
  7. Return barley-chicken mixture to skillet and stir-fry 3 minutes.
  8. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch.

Serves 4.

Source: National Barley Foods Council


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