Subj : BH&G 2559
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 16:42:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bangkok Stir-Fry
 Categories: Oriental, Herbs, Fruits, Poultry, Chilies
      Yield: 4 Servings
 
      2 tb Fish sauce
      1 tb Lime juice
      2 ts Minced fresh lemongrass
           +=OR=+
      1 ts Fine shredded lemon peel
           - cooking spray
      1 md Red onion; halved lengthwise
           - sliced
      3 cl Garlic; minced
      1 sm Cucumber; in thin bite-size
           - strips
    1/4    Pineapple; peeled, cored, in
           - bite-size pieces
      2    Fresh jalapenos; seeded,
           - fine chopped
     12 oz Chicken breast halves;
           - skinned, in thin bite-size
           - strips
      1 c  Sugar snap pea pods;
           - trimmed
      3 c  Hot cooked brown, jasmine,
           - or basmati rice
           Snipped fresh cilantro or
           - parsley (opt)
 
  For sauce, in a small bowl stir together fish sauce, lime
  juice, and lemongrass or lemon peel; set aside.
  
  Coat an unheated large nonstick wok or 12-inch nonstick
  skillet with nonstick cooking spray. Preheat wok or
  skillet over medium-high heat. Add red onion and garlic to
  hot wok or skillet; cook and stir for 2 minutes. Add
  cucumber, pineapple, and chile peppers. Cook and stir for
  2 minutes more. Remove from wok or skillet.
  
  Add chicken to hot wok or skillet. Cook and stir for 2 to
  3 minutes or until chicken is tender and no longer pink.
  Return onion mixture to wok or skillet; add pea pods. Add
  sauce. Cook and stir about 1 minute or until heated
  through. Serve immediately over hot cooked rice. If
  desired, sprinkle with snipped cilantro.
  
  Makes 4 servings.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 06 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The multicultural New South: tacos stuffed with barbecue.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.