Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 \N | Onion -- finely chopped |
| 4 \N | Cloves garlic -- finely |
| \N \N | Chopped |
| 3 larges | Green chilies |
| \N \N | Seeded and sliced thinly |
| \N \N | Diagonally |
| 1 teaspoon | Ground coriander |
| ½ teaspoon | Ground cumin |
| 2 \N | Ripe tomatoes |
| \N \N | Blanched, skinned, seeded, |
| \N \N | And chopped roughly |
| 1 pounds | Green beans -- trimmed and |
| \N \N | Halved |
| ½ teaspoon | Sugar |
| \N pinch | Salt |
| 2 tablespoons | Fresh cilantro -- chopped |
*(Dau Phap Voi Toi Nghien).
1. Heat the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring constantly, for 2 minutes. 2. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt,and stir again for 1 minutes. Add the cilantro, stir for 30 seconds and tra
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