Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Carrots -- finely sliced
1 c Bamboo shoots -- thinly
Sliced
1 Pak-choy (Chinese cabbage)
Stems only, diced
1 c Green beans -- halved
1 oz Wood ear fungus
Soaked in warm water for 15
Minutes -- and roughly
Chopped
1/2 ts Vegetable oil
2 Cloves garlic -- crushed
3 sl Peeled ginger -- cut in
Slivers
2 c Beansprouts
Salt
Freshly ground black pepper
1/2 tb Cornstarch
1 tb Nuoc Mam sauce
OR 1 tbsp. light soy sauce

*(Rau Thap Cam Xao Voi Nuoc Mam).

1. In a large saucepan half full of water, boil the carrots for 10
minutes. Add the bamboo shoots, Chinese cabbage, green beans, and
wood ear fungus, and cook for a further 5 minutes. Drain and
reserve. 2. Heat the oil in a wok and stir-fry the garlic and ginger
for 2 minutes. Add the beansprouts and stir-fry for 30 seconds. Stir
in all the reserved vegetables and season with salt and black pepper.
Stir-fry for 2 minutes. Mix the cornstarch and Nuoc

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

Browse by categories