Pad Puk Gai (chicken W/ Bok Choy)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood | Chinese | Chicken, Chinese, Main dish | 2 | Servings |
INGREDIENTS
| 4 | c | Bok choy, fresh cut into b |
| 1 | c | Chicken, breast sliced |
| 4 | T | Vegetable oil |
| 1 | t | Garlic, fresh minced |
| 1/4 | t | Fish sauce, or to taste |
| 1 | c | Mushrooms, fresh cut up |
| 1 | Onion, sliced | |
| 1 | Red bell pepper | |
| 2 | Green onion, 1" | |
| 1/2 | c | Celery, sliced |
| 1/4 | t | Msg |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes. Add onions and fish sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 430
Calories From Fat: 275
Total Fat: 31g
Cholesterol: 59.5mg
Sodium: 86mg
Potassium: 692mg
Carbohydrates: 13.6g
Fiber: 3.9g
Sugar: 7.3g
Protein: 25.1g