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Ho Chi Minh Chicken and Shrimp
Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 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 |
directions
Prep:
10 min
Total:
15 min (Quick)
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1
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.
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2
Add the remaining ingredients, except the shredded lettuce, and stir-fry for 30 seconds.
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3
Pile the lettuce on a plate and spoon the chicken and shrimp mixture on top. Serve immediately.
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