Stir-fried mixed vegetables in a nuoc mam sauce

Yield: 4 servings

Measure Ingredient
2 \N Carrots -- finely sliced
1 cup Bamboo shoots -- thinly
\N \N Sliced
1 \N Pak-choy (Chinese cabbage)
\N \N Stems only, diced
1 cup Green beans -- halved
1 ounce Wood ear fungus
\N \N Soaked in warm water for 15
\N \N Minutes -- and roughly
\N \N Chopped
½ teaspoon Vegetable oil
2 \N Cloves garlic -- crushed
3 slices Peeled ginger -- cut in
\N \N Slivers
2 cups Beansprouts
\N \N Salt
\N \N Freshly ground black pepper
½ tablespoon Cornstarch
1 tablespoon Nuoc Mam sauce
\N \N OR 1 tbsp. light soy sauce

*(Rau Thap Cam Xao Voi Nuoc Mam).

1. In a large saucepan half full of water, boil the carrots for 10 minutes. Add the bamboo shoots, Chinese cabbage, green beans, and wood ear fungus, and cook for a further 5 minutes. Drain and reserve. 2. Heat the oil in a wok and stir-fry the garlic and ginger for 2 minutes. Add the beansprouts and stir-fry for 30 seconds. Stir in all the reserved vegetables and season with salt and black pepper.

Stir-fry for 2 minutes. Mix the cornstarch and Nuoc Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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