| 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" <jsmillie@protix.com> on Jul 07, 1999, converted by MM_Buster
v2.0l.
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