Hot and sour stir-fried vegetables (pad pak priew waan)

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@...>

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