| 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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