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Recipe Name: Thai Stir-fry With Shredded Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 1

750 Gram(s) Chicken
2 Cloves garlic
1 Red chilli
2 Lemon grass
2 Tablespoon(s) Fresh ginger
3 Tablespoon(s) Soy sauce
3 Tablespoon(s) Rice vinegar
2 Tablespoon(s) Groundnut oil
1 Shitake mushrooms, 250g
300 Gram(s) Pak choi, slices
400 Gram(s) Spinach
1 Spring onions, sliced
1 Carrot, cut into thin
1 Lemon, juice of
1/4 Tablespoon(s) Grated ginger
1 Garlic clove, sliced
1 Chilli, red sliced
Thai rice
Method Blend all spices and oil to make thick paste. Chop chicken
tobite-size pieces. Heat wok and add a litte oil. Fry chicken for
fewmins. Add mushrooms Add paste. Continue cooking for a few secs.
Serveimmediately. 2/6 4-Tel 330 Mon 18 Jan C4 19:01:15Method for
vegetables:1 Mix together soy sauce, lemon juice, ginger, garlic and
chilli forveg.2 Heat a little oil in wok, add vegetables and the rest
of theingredients, 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 pileon chicken.Converted by MC_Buster.Recipe by: Late
LunchConverted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 437
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 8722.1mg
Potassium: 3929.6mg
Carbohydrates: 74.4g
Fiber: 21.7g
Sugar: 14.5g
Protein: 44.3g

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