| 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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