8 medium shrimp, peeled and deveined
1 tablespoon vegetable oil
3 ounces uncooked chicken breast, cut into chunks
1/4 small head each of red and green cabbage, chopped
2 teaspoons chopped fresh mint leaves
2 tablespoons chopped bean sprouts
3 garlic gloves, chopped
Green tops of 2 green onions, chopped
2 to 3 serrano peppers, seeded and chopped
Juice of 1 lemon
1 tablespoon soy sauce
1 teaspoon sugar
Salt, to taste
1 teaspoon garlic juice
Serves 1
Lightly sauté shrimp in oil, until just cooked; drain well on paper towels. Poach chicken for 3 minutes, and place in bowl with shrimp. Combine cabbage, mint, sprouts, garlic, onions, and half of peppers. To make sauce, mix remaining peppers, lemon juice, soy sauce, sugar, salt, and garlic juice. Add sauce to meat; mix well. Add vegetables; stir until coated.
Mekong Restaurant, 4301 Bryan, Dallas. 214-824-6200
Cultural Exchange Domain a supplement to the March 1990 issue of Texas Monthly.
