Pad puk gai (chicken w/ bok choy)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Bok choy; fresh (cut into b |
| 1 | cup | Chicken; breast; sliced |
| 4 | tablespoons | Vegetable oil |
| 1 | teaspoon | Garlic; fresh minced |
| ¼ | teaspoon | Fish sauce; (or to taste) |
| 1 | cup | Mushrooms; fresh (cut up) |
| 1 | medium | Onion; (sliced) |
| 1 | Red bell pepper | |
| 2 | Green onion; 1\" | |
| ½ | cup | Celery; sliced |
| ¼ | teaspoon | Msg |
Directions
Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes.
Add onions and fish sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT) From: Sweeney <sweeney@...>