| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Canola oil |
| 2 | tb | Sliced garlic |
| 1 | tb | Minced ginger |
| 1 | Jalapeno; finely diced | |
| 1 | tb | Madras curry powder |
| 8 | oz | Chicken; julienned, preferably dark meat |
| 2 | pk | Bean thread noodles; blanched and refreshed |
| 1 | Yellow onion; sliced | |
| 1 | Red bell pepper; julienned | |
| 1 | Yellow bell pepper; julienned | |
| 1/2 | c | Chicken stock |
| 2 | Eggs scrambled | |
| Salt | ||
| Pepper | ||
| Curry oil | ||
| 1/2 | c | Basil chiffonade |
INSTRUCTIONS
GARNISH In a hot wok or large saute pan add oil and stir fry garlic, ginger, jalapeno, and curry powder until soft. Add chicken and stir fry for 3 minutes. Add vegetables and stock. Add the egg. Taste for seasoning. Garnish with curry oil and basil. Recipe by: Cooking Live Show #CL8941 Posted to MC-Recipe Digest V1 #992 by The Meades <kmeade@idsonline.com> on Jan 7, 1998
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