| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | 1 | Servings | |
INGREDIENTS
| 1 | T | Cooking oil |
| 1/2 | t | Chile oil, use more if you |
| like – I did! | ||
| 8 | c | Spinach or other greens, I |
| used mixed lettuce | ||
| 1 | Red or yellow bell pepper | |
| julienned | ||
| 4 | Cloves, or more garlic | |
| minced | ||
| 1 1/2 | T | Thai fish sauce, or soy |
| sauce |
INSTRUCTIONS
All of these recipes stem from a Better Homes and Gardens "Hot & Spicy" recipe magazine sent to me some months ago by a friend from Daytona. I'm giving these with their prescribed spicy ingredients- all of them can, of course, be spiced up according to your likes/desires. In a wok or deep skillet, heat oil over medium-high heat until a piece of garlic dropped in sizzles immediately. Add garlic and stir-fry 15 seconds. Add sliced bell pepper and stir-fry 2 minutes; add greens and stir-fry 2 more minutes. Add fish or soy sauce, stir to coat, and serve immediately. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <[email protected]> on Jul 07, 1999, converted by MM_Buster v2.0l.
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