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Ingredients

• 8   dried mushrooms (1-1/3 cups), such as shiitake or wood ear mushrooms
• 1 pound  skinless, boneless chicken breast halves
• 4   green onions, sliced (1/2 cup)
• 1   stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon  salt
• 1/2 teaspoon  pepper
• 1/4 cup  water
• 2 tablespoons  cider vinegar or white vinegar
• 2 teaspoons  grated fresh ginger
• 1 tablespoon  cooking oil
• 6   cloves garlic, minced
• 4 cups  sliced bok choy
• 1   medium onion, chopped (1/2 cup)
• 1 to 2 tablespoons  fish sauce
• 1 teaspoon  sugar
• 2 cups  hot cooked Chinese egg noodles or fine egg noodles
• 1   small red sweet pepper, cut into bite-size strips (optional)

Description

Vietnamese Dishes Like This One Are Light And Fresh In Flavor. Their Differences From Other Asian Countries' Cuisine Are Subtle--in This Sweet-and-sour Recipe, Fish Sauce Is Used Instead Of Soy Sauce.

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