Ingredients
3 chicken breasts large
1 packet green beans
2 carrots
1 stick lemongrass
2 tablespoons oil
2 tablespoons soy sauce
2 tablespoons fish sauce
10 leaves cilantro chopped
sesame seeds
1 packet bean sprouts washed
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Cut chicken into thin strips and set aside. Cut green beans in 3 lengthwise and set aside. Cut carrots into thin sticks. Peel lemongrass by removing the outer skin and cut into small pieces. Heat a wok or a large skillet and add 2 tablespoons of oil. Fry the chicken in the skillet, stirring regularly. Add the lemongrass. Stir the green beans. Add fish sauce and soy sauce. Stir and add carrots, cilantro, and sesame seeds. Just before serving, add bean sprouts and mint. Stir and serve with jasmine rice.
RecipeNLG
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Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live lemongrass — harvest stalks, regrows, pot or garden
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live lemongrass — harvest stalks, regrows, pot or garden