Monzoors Kitchen- A Food Blog With Perfect Recipes

 Ingredients:   Number of servings 8 1. 5-6 lbs chinease vegetables. 2. 2 packages tofu, you can also use chicken instead of tofu. 3. 12 cups water. 4. 1 table spoon fish stock or chicken broth. 5. 1 table spoon fish sauce. 6. 1 table spoon soy sauce.and garlic  7. 4 table spoon Miso. 8. 1 table spoon chopped  Garlic. 9. 1 tea spoon minced ginger. 10. 1table spoon torn fresh basil leaves. 11. 2 table spoon chili sauce. Directions: 1.Add water, fish or chicken stock, fish sauce, soy sauce, miso, ginger and garlic to a large pot and bring to boil over high heat add the chili sauce  to the pot at this time. Add gradually and taste to ensure you got the proper level of spiciness for your liking. You will need to stir the pot a bit to help the Miso dissolve into the broth. 2.Chop the baby bok choy and add to pot. Let boil for 1-2 minutes. 3. While bok choy is boiling chop remaining vegetables into similar sized pieces and add to pot. 4. Chop tofu into 1 in...

  Preparation time -10 minutes. Cook time-55 minutes. Servings- 6 Quick and easy and oh, so yummy. Ingredients: 1. 2 table spoon of fish sauce or substitute soy sauce. 2. 2 table spoon light soy sauce. 3. Juice and grated peel of 1 lemon. 4. 3 cloves garlic, minced. 5. 3 table spoon of minced fresh basil or 1 teaspoon dried basil. 6. 2 table spoon plain low fat yogurt. 7. 2 teaspoon hot red pepper flakes. 8.  1 table spoon ground ginger. 9.3 lbs chicken thigh, trimmed of fat. Directions: 1. Put all ingredients except chicken in a plastic bag and kneed to mix. Add chicken and turn bag to coat pieces. Marinate at room. temperature for 30 minutes or for several hours in refrigerator. 2. Remove chicken from bag and arrange skin side up in a shallow roasting pan. Bake in preheated 375 degree oven for 55 minutes.