| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Vegetables | Thai | Maindish | 1 | Servings |
INGREDIENTS
| 1 | lb | Noodles rice noodles |
| 2 | tb | Oyster sauce |
| 1 1/2 | tb | Fish sauce |
| 1 | ts | Arrowroot |
| 1 | c | Chicken stock |
| 3 | tb | Vegetable oil |
| 3 | Cloves garlic finely | |
| Minced | ||
| 8 | oz | Boneless skinless chicken |
| Breast halves thinly sliced | ||
| 1 | tb | Tamari soy sauce |
INSTRUCTIONS
Soak the rice noodles, or prepare according to package directions. In a small bowl, mix together the oyster sauce, fish sauce, arrowroot & chicken stock. In a wok or large skillet, heat the oil over high heat. When the oil begins to smoke, add the garlic & chicken. Stir-fry until the chicken is just cooked through, about 3-5 minutes. Add the noodles & the tamari. Toss to mix. The noodles should become a little golden & crisp on the edges. Add the collard greens. Stir fry rapidly for a few minutes, then add the sauce; cover & cook for a few minutes to allow the greens to cook down. Toss to mix. Cook, stirring frequently, until the sauce thickens or another 1-2 minutes. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:56:18 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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