| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
|
1 |
servings |
INGREDIENTS
| 1 |
tb |
Cooking oil |
| 1/2 |
ts |
Chile oil; (use more if you like – I did!) |
| 8 |
c |
Spinach or other greens; (I used mixed lettuce) |
| 1 |
sm |
Red or yellow bell pepper; julienned |
| 4 |
|
Cloves; (or more) garlic, minced |
| 1 1/2 |
tb |
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" <jsmillie@protix.com>
on Jul 07, 1999, converted by MM_Buster v2.0l.
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