Thai Stir-Fry with Shredded Vegetables

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3 tb Rice vinegar
400 g Spinach
Thai rice
1 Chilli, (red); sliced
1 Red chilli
3 tb Soy sauce
1 Lemon; juice of
1 clove Garlic; sliced
2 tb Fresh ginger
300 g Pak choi; slices
1 Carrot; cut into thin strips
1/4 tb ginger; Grated
750 g Chicken
2 Garlic
1 bn Spring onions; sliced
2 Lemon grass
1 pk Shitake mushrooms; (250g)
2 tb Groundnut oil
5 tb Soy sauce

Original recipe makes 1



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. Recipe by: Late Lunch

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Calories Per Serving: 2185 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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