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.

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