| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Thai |
|
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Top sirloin steak -or- boneless chicken; cut into small strip |
| 1 |
sm |
Bunch fresh spinach -or- 1 1/2 cups broccoli florets* |
| 1/2 |
tb |
Oyster sauce |
| 1/2 |
ts |
Cornstarch |
| 1/4 |
ts |
White ground pepper |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Peanut sauce; (see separate recipe) |
INSTRUCTIONS
Method:
1. Marinate the meat with oyster sauce, cornstarch, and white pepper for
about 10 minutes.
2. Blanch the spinach or broccoli florets with boiling water. Drain adn
transfer to serving dish.
3. Heat oil to very hot over medium heat. Add meat. Stir and cook until the
meat is done. Spread the meat over the vegetables evenly. Top the meat with
warmed peanut suace.
*Note: Thai water cress is used in Thailand
Recipe by: Joy of Thai Cooking
Posted to TNT Recipes Digest by Karla Sterrett <karlas@jps.net> on Apr 09,
1998
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