FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free Magazines | Food_Festivals_&_Shows
FREE Magazines
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
'bills open kitchen' by Bill Granger
Serves 2
INGREDIENTS
• 4 garlic cloves
• 1 large red chilli
• 1/4 teaspoon sea salt
• 2 tablespoons vegetable oil
• 2 x 200 g (7 oz) skinless chicken breasts, sliced on the diagonal
• 300 g (10½ oz) snake beans or green beans, cut into 3 cm (1¼ inch) lengths on the diagonal
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 2 large red chillies, cut lengthways, seeds removed, extra
• 15 g (1/2 cup) Asian basil leaves, or regular basil
TO SERVE
steamed jasmine rice
DIRECTIONS
Roughly chop the garlic and chilli. Place in a mortar and pestle with the salt and pound into a paste. If you don't have a mortar and pestle, place the garlic and chilli on a chopping board, sprinkle with salt and finely mince with a knife, using the side to make a paste.
(Sea salt acts as an abrasive against the chilli and garlic and also helps to bring out the flavour.)
Place a wok or a large non-stick frying pan over a high heat for 1 minute, heat the oil and add the garlic chilli paste. Stir-fry for 15 seconds until lightly golden. Add the chicken and beans. Cook, stirring, for about 5 minutes. Add the fish sauce, soy sauce, sugar and chilli and stir-fry for 30 seconds longer. Remove from the heat and stir through the basil.
Serve immediately with steamed jasmine rice.
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website. For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only. Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.