Thai stir-fry with shredded vegetables

1 servings

Ingredients

QuantityIngredient
750gramsChicken
2Cloves garlic
1Red chilli
2Lemon grass
2tablespoonsFresh ginger
3tablespoonsSoy sauce
3tablespoonsRice vinegar
2tablespoonsGroundnut oil
1packShitake mushrooms; (250g)
300gramsPak choi; slices
400gramsSpinach
1bunchSpring onions; sliced
1Carrot; cut into thin
; strips
1Lemon; Juice of
5tablespoonsSoy sauce
¼tablespoonGrated ginger
1Garlic clove; sliced
1Chilli; (red), sliced
Thai rice

Directions

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.

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Recipe by: Late Lunch

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