Vietnamese Mint Chicken

Yield: 1 ServingVietnamese Mint Chickens
Garlic oil or flavored to -taste
Vietnamese Fish Sauce
1 Tsp Sugar
1/2 cn Of Bamboo shoots
1 large-sized stalk of Green onion, diced
1/4 c of Chicken or Shrimp (cut into marbleized pieces)
Fresh mint, about 3 leaves
Crushed red chile peppers (optional)
White rice
deep sauté pan or wok

Pre-cook rice.
Heat oil and sauté onions over med flame until soft. Add a dash of fish sauce. Keep the ingredients moving -Stir Fry!:) so the onions don’t burn. Mix in the sugar.

Turn up the heat and add chicken or shrimp and cook until almost done, stir frying all the time. Toss in the bamboos shoots and some chili, if you dare, and finally the mint leaves so that they don’t cook longer than 30 seconds.
Serve over rice.