Title: Thai Stir-Fry with Shredded Vegetables
Categories: Late, Lunch
Yield: 1 servings

750 g Chicken
2 Cloves garlic
1 Red chilli
2 Lemon grass
2 tb Fresh ginger
3 tb Soy sauce
3 tb Rice vinegar
2 tb Groundnut oil
1 pk Shitake mushrooms; (250g)

-------------------------INGREDIENTS FOR VEGETABLES-------------------------
300 g Pak choi; slices
400 g Spinach
1 bn Spring onions; sliced
1 Carrot; cut into thin
; strips
1 Lemon; Juice of
5 tb Soy sauce
1/4 tb Grated ginger
1 Garlic clove; sliced
1 Chilli; (red), sliced
Thai rice

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.