Hot And Sour Stir-fried Vegetables (pad Pak Priew Waan)

Beauty also rebukes by revealing to us the moral deformity of those things we’ve embraced above Jesus and by exposing the hideous reality beyond the deceptively attractive façade of worldly amusements. We are deceived by the ugliness of sin because we haven’t gazed at the beauty of Christ. Distortion and perversion and futility are fully seen only in the perfect light of integrity and harmony and purpose which are revealed in Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Seafood	Asian	Se asian , Side dishes, Thai, Vegetables, Vietnamese	4	Servings

INGREDIENTS

4	T	Vegetable oil, *
1	t	Finely chopped fresh ginger
3		Cloves garlic, crushed
1		Red onion, chopped
1	c	Thinly sliced carrots
1	c	Diagonally sliced green
		beans
1/2	c	Green cabbage cut into 1"
		squares
1	c	Thinly sliced zucchini
1	t	Salt
3	t	White sugar
1	T	Soy sauce
2	T	Fish sauce
2	T	Fresh lime juice
1		Fresh hot red cayenne
		thinly sliced
2	T	Chopped green onon
4	T	Chopped fresh coriander

INSTRUCTIONS

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@UNIFACE.NL>

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