| 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 |
tb |
Fresh ginger |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Rice vinegar |
| 2 |
tb |
Groundnut oil |
| 1 |
pk |
Shitake mushrooms; (250g) |
| 300 |
g |
Pak choi; slices |
| 400 |
g |
Spinach |
| 1 |
bn |
Spring onions; sliced |
| 1 |
|
Carrot; cut into thin |
|
|
; strips |
| 1 |
|
Lemon; Juice of |
| 5 |
tb |
Soy sauce |
| 1/4 |
tb |
Grated ginger |
| 1 |
|
Garlic clove; sliced |
| 1 |
|
Chilli; (red), sliced |
|
|
Thai rice |
INSTRUCTIONS
INGREDIENTS FOR VEGETABLES
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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