| 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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