1 lb of chicken sliced thin
6 heads of baby bok Choy
1/4 cup of chicken stock
3 tablespoons of fish sauce
fresh garlic finely chopped
hot oil for stir frying
salt and pepper

Coat pan with a few tablespoons of oil. Add garlic and chicken and stir fry until done one the outside. Add bok choy and continue to stir fry for 3 minutes. Sprinkle with salt and pepper and cover pan with a lid. Allow to cook for 5 minutes. When the bok choy is bright green and cooked to your liking, add fish sauce and stock and cook for 1 more minute. Serve with rice and enjoy.

In an unheated heavy bottomed skillet with 1/3 cup of good olive oil, place 1 1/2 lbs of boneless salmon fillets skin side up. In a measuring cup, mix 1/4 cup light soy sauce, 1/4 cup sake and 1 bunch of scallions that have been washed, trimmed and sliced finely. Flip the fillets skin side down to coat with oil and evenly sprinkle 3 cloves of minced garlic on top. Grate a 2 inch piece of ginger over the fish and top with half of the soy sauce mixture. Cook over medium to medium high heat, tightly covered, for about five minutes or until salmon is opaque most of the way up the sides with plenty of pink in the center. Flip fillets, remove skin, add the rest of the soy sauce mixture and continue cooking until fish is opaque the rest of the way through.

Serve pieces of the fish and the pan liquids over steamed rice or hot linguine.

Delicious!

Coriander chicken with fish sauce: Season 8 pieces of oiled boneless, skinless chicken thighs with S&P, and 1 tbsp ground coriander. Mix 2 tbsp fish sauce and 2 tsp brown sugar and set aside. Broil thighs for 3-5 mins until opaque (flipping once). Brush fish sauce mixture over thighs and broil for another 4-6 mins until chicken is cooked (no need to flip again). Plate up and squeeze lime juice and sprinkle on chopped green onion for garnish. Serve over rice.

Here’s my 15 minute recipe post for sweet chilli, ginger and spring onion mahi-mahi fillets:

http://www.cooksister.com/2008/08/sweet-chilli-ginger-and-spring-onion-mahi-mahi-parcels.html

Fried Rice

Cook up some rice the day before and chill it. In a wok scramble some eggs and set aside. Wipe out the wok and put in some oil, then rice, grated carrots,chopped scallions, eggs, cooked chopped pork or chicken, salt, pepper and soy sauce to taste. Stir all around until heated. I make fried rice for my Foods I students. Usually I make enough for 75 students in one day, and they enjoy it.

1 handful of green beans
2 oz mushrooms
(optional) 2 vegetarian “sausages”, sliced

Sauce:
whisk together:
2 T red wine vinegar
2 T sweet chili sauce
.5 T spicy chili sauce
2 T honey powder (or regular honey or even sugar, though I’d prob use less)
1 T chopped lemongrass (jarred makes it easy)
1/4 cup tomato sauce (canned… straight tomato sauce, not jarred pasta sauce)
1 T garlic (jarred makes it easy)
splash sesame oil.

Stir fry the beans, mushrooms and sausages for 3-5 mins- add the sauce and cook until heated through. Serve over rice or noodles (I prefer soba.)
Pic: [IMG]http://i233.photobucket.com/albums/ee215/leahmarsh/food/squashpizzacrust2.jpg[/IMG]