- 3 forks preserved vegetables (approximately 2oz)
- 5 ounces chicken (marinated – see below)
- scallions (inchers)
- 2 teaspoons fish sauce
- 1 Tablespoon sugar
- Stirfry carrots, celery, bamboo, and preserved veggies until carrots are 3/4 done. Remove from wok.
- Add chicken and scallions. Stirfry until chicken separates and is cooked. Add back veggies.
- Combine fish sauce and sugar and add to stirfry. Mix well.
- Serve on a rice donut.