Thai Stir-fry With Shredded Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Late, Lunch | 1 | Servings |
INGREDIENTS
| 750 | g | Chicken |
| 2 | Cloves garlic | |
| 1 | Red chilli | |
| 2 | Lemon grass | |
| 2 | T | Fresh ginger |
| 3 | T | Soy sauce |
| 3 | T | Rice vinegar |
| 2 | T | Groundnut oil |
| 1 | Shitake mushrooms, 250g | |
| 300 | g | Pak choi, slices |
| 400 | g | Spinach |
| 1 | Spring onions, sliced | |
| 1 | Carrot, cut into thin | |
| strips | ||
| 1 | Lemon, Juice of | |
| 5 | T | Soy sauce |
| 1/4 | T | Grated ginger |
| 1 | Garlic clove, sliced | |
| 1 | Chilli, red sliced | |
| Thai rice |
INSTRUCTIONS
Method Blend all spices and oil to make thick paste. Chop chicken to bite-size pieces. Heat wok and add a litte oil. Fry chicken for few mins. Add mushrooms Add paste. Continue cooking for a few secs. Serve immediately. 2/6 4-Tel 330 Mon 18 Jan C4 19:01:15 Method for vegetables: 1 Mix together soy sauce, lemon juice, ginger, garlic and chilli for veg. 2 Heat a little oil in wok, add vegetables and the rest of the ingredients, and cook on a medium-to- hot heat. 3 Add rice to a pan of boiling water. 4 Plate up finished vegetables onto rice (already on the plate) and pile on chicken. Converted by MC_Buster. Recipe by: Late Lunch Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 8722.1mg
Potassium: 3929.6mg
Carbohydrates: 74.4g
Fiber: 21.7g
Sugar: 14.5g
Protein: 44.3g