Vietnamese Garlic Stir Fry
2 tsp Vietnamese Garlic Sauce
3 cloves garlic, diced
2 tbsp ground ginger
6 green onions, sliced
½ each red and green pepper
3 tbsp soya sauce
3 tbsp cooking wine
2 tbsp cornstarch
1 tsp sugar 400g (or /3-1/2 pkg) of noodles
fry pan or pot, and larger pot, spoon
Sauce 1 Cook in oil: 2 tsp Vietnamese Garlic Sauce 3 cloves garlic, diced 2 tbsp ground ginger The add: 6 green onions, sliced ½ each red and green pepper Stir-fry and then set aside. Sauce 2: Mix together: 3 tblsp soya sauce 3 tblsp cooking wine 2 tbsp cornstarch 1 tsp sugar 400g (or /3-1/2 pkg) of noodles Stir fry 2 diced chicken breasts, or 1 small steak. Add sauce 2, and cook until sauce starts to thicken. Add in sauce #1. Dehydrates very well. To rehydrate add 1/2 cup hot water (and then more as needed) Serve on noodles (fried noodles good), rice or pasta.
Serves 2 big eating adults.Note: Vietnamese Garlic Sauce by Tuong ot toe Viet-Nam is available at Loblaws in and 8 oz bottle. It is a clear plastic bottle with a green lid. Be careful –it is very hot! -Can substitute equivalent quantities of ground steak, pork, or chicken either in full, or with 50% TVP (textured veg. protein/soya)