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