Yield: 4 servings
Measure | Ingredient |
---|---|
3 tablespoons | Ginger root; peel -- chop |
\N \N | Coar |
1 tablespoon | Fresh lemon grass; peel -- |
\N \N | Cho |
2 teaspoons | Anchovy paste |
1 teaspoon | Grated lime rind |
7 \N | Shallots -- peeled |
5 larges | Garlic cloves |
1 medium | Jalapeno pepper -- seeded |
1½ teaspoon | Vegetable oil |
2 cups | Water |
¾ pounds | Skinless boneless chicken |
\N \N | Br |
2 cups | Broccoli flowerets |
2 cups | Zucchini -- chopped |
2 cups | Tomato -- diced |
3 tablespoons | Fish sauce |
2 tablespoons | Rice vinegar |
1½ teaspoon | Sugar |
¼ teaspoon | Crushed red pepper |
2 cups | Loosely packed torn fresh |
\N \N | Sp |
4 cups | Hot cooked brown rice |
2 tablespoons | Fresh cilantro -- chopped |
Recipe by: Cooking Light, Jan/Feb 1995 Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once. Heat the oil in a large nonstick skillet over medium heat. Add the shallot mixture; cook 1 minute. Add water; bring to a boil over medium-high heat; and cook 8 minutes. Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally. Add the spinach, and cook 5 minutes, stirring occasionally. Serve over rice; sprinkle with fresh cilantro.
Typed by Olivia Liebermann
Recipe By :