| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Vietnamese |
Vietnamese, Thai, Se asian *, Side dishes, Vegetables* |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil; * |
| 1 |
ts |
Finely chopped fresh ginger |
| 3 |
|
Cloves garlic; crushed |
| 1 |
sm |
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 |
ts |
Salt |
| 3 |
ts |
White sugar |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Fish sauce |
| 2 |
tb |
Fresh lime juice |
| 1 |
|
Fresh hot red cayenne; thinly sliced |
| 2 |
tb |
Chopped green onon |
| 4 |
tb |
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>
A Message from our Provider:
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