| 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>
A Message from our Provider:
“God is glorified by a thankful heart.”