Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Vegetable oil; * |
| 1 teaspoon | Finely chopped fresh ginger |
| 3 \N | Cloves garlic; crushed |
| 1 small | Red onion; chopped |
| 1 cup | Thinly sliced carrots |
| 1 cup | Diagonally sliced green beans |
| ½ cup | Green cabbage cut into 1\" squares |
| 1 cup | Thinly sliced zucchini |
| 1 teaspoon | Salt |
| 3 teaspoons | White sugar |
| 1 tablespoon | Soy sauce |
| 2 tablespoons | Fish sauce |
| 2 tablespoons | Fresh lime juice |
| 1 \N | Fresh hot red cayenne; thinly sliced |
| 2 tablespoons | Chopped green onon |
| 4 tablespoons | Chopped fresh coriander |
* Will probably work with only 2T oil.
Heat wok; add oil. Stir-fry the ginger, garlic, and onion until soft.
Add the carrots and green beans. Stir-fry for 2 minutes.
Add the cabbage, zucchini, salt, sugar, soy sauce, fish sauce, lime juice, and cayenne.
Stir-fry for another 2 minute until all the vegetables are tender, but not overcooked.
Garnish with green onion and coriander. Serves 4-6.
Recipe By : Delightful Thai Cooking (Eng Tie Ang) Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 15:39:03 +0100 From: Kaye Sykes <Sykes.Kaye@...>