| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Thai, Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 4 |
|
Fresh Red Chillies seeded and sliced |
| 3 |
|
Garlic cloves; sliced |
| 500 |
g |
Chicken breast; sliced |
| 1 |
|
Onion; sliced |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Fish sauce * |
| 1 |
tb |
Tamarind sauce |
| 2 |
ts |
Brown sugar (or jaggary if available) |
| 1/2 |
c |
Straw mushrooms (or tinned mushrooms if desperate) |
| 1/2 |
c |
Bamboo shoots (strips) |
| 1/2 |
|
Lime; juiced |
| 6 |
bn |
Coriander (fresh) |
INSTRUCTIONS
*NOTE: (Fish sauce is available from Asain food shops. Alternatively
substitute twice this amount soy sauce.)
Instructions: ============= Heat oil in wok, add chillies and garlic and
fry until crisp and golden. Drain onto paper towels (but leave oil in the
wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice
and vegetables. Fry for about 2 minutes. Add sauce.
From: neiger@vaxc.cc.monash.edu.au (David Neiger)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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