Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp vegetable or sunflower oil||3 tbsp dark soy sauce|
|115 g (4 oz) Vietnamese vegetable mix (finely diced onion, green beans, and carrots)||2 tsp rice vinegar|
|1/2 tsp finely chopped lemongrass||1 tsp palm sugar or unrefined light brown sugar|
|1 small skinless, boneless chicken breast, cut in thin strips||1/2 tsp toasted sesame oil|
|115 g (4 oz) raw, peeled shrimps or small prawns, deveined if necessary||Freshly ground black pepper|
|1/2 tsp minced garlic||1/4 head cos lettuce, shredded|
Heat the oil in a wok and stir-fry the mixed vegetables, lemongrass and chicken for 2 minutes. Toss in the shrimp and stir-fry until they are pink, about 1 minute longer.
Add the remaining ingredients, except the shredded lettuce, and stir-fry for 30 seconds.
Pile the lettuce on a plate and spoon the chicken and shrimp mixture on top. Serve immediately.
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