Thai stir-fry with shredded vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Chicken |
| 2 | Cloves garlic | |
| 1 | Red chilli | |
| 2 | Lemon grass | |
| 2 | tablespoons | Fresh ginger |
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Rice vinegar |
| 2 | tablespoons | Groundnut oil |
| 1 | pack | Shitake mushrooms; (250g) |
| 300 | grams | Pak choi; slices |
| 400 | grams | Spinach |
| 1 | bunch | Spring onions; sliced |
| 1 | Carrot; cut into thin | |
| ; strips | ||
| 1 | Lemon; Juice of | |
| 5 | tablespoons | Soy sauce |
| ¼ | tablespoon | Grated ginger |
| 1 | Garlic clove; sliced | |
| 1 | Chilli; (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.
Converted by MC_Buster.
Recipe by: Late Lunch
Converted by MM_Buster v2.0l.