| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Main dish, Thai, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
T |
Vegetable oil |
| 1 |
t |
Ginger, grated |
| 3 |
|
Garlic cloves, crushed |
| 1 |
|
Red onion, chopped |
| 1 |
c |
Carrots, sliced thinly |
| 1 |
c |
Green beans, sliced |
| 1/2 |
c |
Green cabbage, cubed |
| 1 |
c |
Zucchini, thinly sliced |
| 1 |
t |
Salt |
| 3 |
t |
Sugar |
| 1 |
T |
Soy sauce |
| 2 |
T |
Lime juice |
| 1 |
|
Cayenne pepper, sliced |
| 2 |
T |
Green onion, chopped |
| 4 |
T |
Cilantro, chopped |
INSTRUCTIONS
In a wok, heat the oil & fry the ginger, garlic & onion until soft.
Add the carrots & green beans & stir-fry for 2 minutes. Add the
cabbage, zucchini, salt, sugar, soy sauce, lime juice & cayenne.
Stir-fry for another 2 minutes until all the vegetables are tender,
but not overcooked. Garnish with green onion & cilantro. Ang Tie Eng,
"Delightful Thai Cooking" File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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