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