|1||Potato;(about 10 oz)|
|1 tablespoon||Vegetable oil;|
|⅓ cup||Green onion; chopped|
|1 clove||Garlic, chopped|
|1 teaspoon||Dried thai seasoning;|
|1||Head bok choy (about 12 oz) cut crosswise into 3" Lengths|
|1 tablespoon||Minced turnip;|
|14 ounces||Canned chicken broth; -=OR=- Stock|
|2||Pieces lemon grass; (opt)|
|1 tablespoon||Freshly squeezed lime juice;|
|Garlic chili-pepper sauce;|
Wash and scrub potato. Cut in half, and boil in lightly salted water until soft. Reserve 10 ounces cooking water; peel and dice potato.
Reserve (this step may be done ahead) Heat vegetable oil in a medium-size saucepan. Add green onion and garlic. Saute until soft.
Add Thai seasoning, and stir for 30 seconds. Add bok choy and turnip, and stir until bok choy begins to wilt. Add reserved potato water, chicken broth and lemon grass. Bring liquid to a simmer and cook, partially covered, for 10 minutes. Add diced potato. Simmer until potato is heated through, about 5 minutes. Stir in lime juice and serve. Pass garlic chili-pepper sauce at table, suggesting the use of about 1 teaspoon per serving.
Source: The San Diego Union-Tribune Food Section; Dec. 8, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By MICHELLE BRUCE On 05-24-95
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