|
For 4 people |
| 1
head |
bok
choy, chiffonaded |
| 1
cup |
bean
sprouts |
| 1 |
red
bell pepper, julienned |
| 1
tbsp |
olive
oil |
| 1 lb
|
crocodile
tail meat, sliced thinly, lengthwise |
|
Tomato
/ Lemongrass Salsa
|
| 3
|
fresh tomatoes,
diced |
|
½ |
red onion,
diced |
| 2
tbsp |
garlic
chives, chopped |
| 1
tbsp |
grated
lemongrass |
| 1
tbsp |
fish
sauce |
| 1
tbsp |
olive
oil |
| 1
tsp |
cilantro,
chopped |
|
- Mix bok choy, sprouts, and peppers.
- Pan sear crocodile meat in a non-stick
pan with olive oil and set atop bok choy mixture
- Finish with salsa
- Season with salt and pepper
For The Salsa:
- In a mixing bowl, toss
all ingredients together for salsa and let sit 1 hour before using
|