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Thai Stir Fry With Shredded Vegetables
Ingredients
- 750 gm Chicken
- 2 x Cloves garlic
- 1 x Red chilli
- 2 x Lemon grass
- 2 Tbsp. Fresh ginger
- 3 Tbsp. Soy sauce
- 3 Tbsp. Rice vinegar
- 2 Tbsp. Groundnut oil
- 1 pkt Shitake mushrooms, (250g)
- 300 gm Pak choi, slices
- 400 gm Spinach
- 1 bn Spring onions, sliced
- 1 x Carrot, cut into thin strips
- 1 x Lemon, Juice of
- 5 Tbsp. Soy sauce
- 1/4 Tbsp. Grated ginger
- 1 x Garlic clove, sliced
- 1 x Chilli, (red), sliced
- Thai rice
Directions
- Method Blend all spices and oil to make thick paste. Chop chicken to bite-size pcs. Heat wok and add in a litte oil. Fry chicken for few mins.
- Add in mushrooms Add in 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 in vegetables and the rest of the ingredients, and cook on a medium-to- warm heat.
- 3 Add in 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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