MANSFIELD — I’ve packed a lunch for myself since grade school.
I wasn’t a big fan of cafeteria food, and when I entered college, it was more economical to pack a lunch.
Now I see the health benefits of it, so I try to avoid eating out as much as possible, but sometimes I’ll break my routine.
Enter Altered Eats.
One day last summer I was on my way out to cover an event for the Richland Source when I noticed all the vendors setting up their booths for the Downtown Mansfield Farmer’s Market. I made a mental note that I should check that out later.
It was around 12:30 p.m. when the event finished and I could hear my stomach growling. As I walked along Main Street near the Richland Carrousel Park, I remembered that I had a packed lunch waiting for me back at the office, but then a savory aroma coming from the Altered Eats food truck caught my attention.
I joined a line of people waiting to place an order and reviewed the menu options. Everything sounded delicious. I decided to go with the Korean taco with shaved Bulgogi beef topped with onions, blackened green onions, fresh greens, crumble queso, Mexican crema and miso dressing.
I didn’t have far to walk, but I could hardly wait to get back to the office — it smelled and looked that good. And the taste didn’t disappoint.
Needless to say, I made it a point to get lunch from Altered Eats fairly regularly throughout the summer.
Altered Eats is a mobile restaurant that serves high quality, fresh fusion food, combining American classics with ethnic favorites. It’s run by Anne Massie and Aaron Schopp.
I was thrilled when Anne agreed to star in a video for the “Fast Foodie” column.
In the video, she prepares a Thai coconut vegetable stir-fry dish.
Here’s the recipe:
Quick pickle one daikon radish and one English cucumber:
- Slice one daikon radish and one English cucumber into thin slices
- Place vegetables, along with one garlic clove, into large bowl
- Add 1/4 cup of rice vinegar, 1/4 cup of water, 3 tablespoons of sugar and 1/2 teaspoon of salt
- Mix together well
- Veggies should be submerged; add more water if necessary
- Pickle for at least 30 minutes (pickled veggies can be made up to 12 hours ahead of time)
Soak one 8-oz. package of rice noodles in boiling water for 7 minutes, or until tender. Drain noodles and rinse quickly with cold water.
Make the Thai coconut sauce:
- Mix together 4 tablespoons of red curry paste, 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar and 1 tablespoon of lime juice
- Place in skillet and cook on medium-low heat
- Add one can of full fat unsweetened coconut milk; stir
- Add pinch of white pepper, pinch of garlic powder, two pinches of ginger powder and 2 teaspoons of soy sauce
- Add a little Sriracha if you like spice
- Taste and adjust seasoning
- Remove from heat
Cook the sliced veggies:
- Heat wok with 1/4 cup of vegetable oil; turn to medium-high heat
- Add one chopped onion and two chopped bell peppers; cook until onion is translucent
- Turn heat down to medium
- Add two chopped yellow squash and two chopped green zucchinis; stir until soft
- Add 1 1/2 cups of sliced white mushrooms and 4 cloves of garlic; stir quickly and do not let the garlic burn
- Add the thai coconut sauce; stir quickly for one minute
- Add noodles
- Add a splash of Sriracha sauce for extra kick
- Serve immediately and top with freshly sliced basil, sesame seeds and pickled veggies.
To see when and where Altered Eats will be, check out their Locations Page
This info is pulled from this original article by Richland Source.