Stir-Fried Vegetables With Fish Sauce Recipe

RECIPES OF VIETNAM

Ingredients :

100 g

200 g

120 g

200 g

75 g

3 liters

2 tablespoons

1 tablespoon

2 tablespoons

2 cloves

Carrot, sliced

Cauliflower pieces

Young corn (baby corn)

Tender kale or broccoli stems

Black mushrooms

Salted water

Fish sauce

Rice wine

Cooking oil, vegetable

Garlic, crushed

Salt and Pepper

Method :

Blanch the vegetables in lightly salted boiling water, remove and place in a large bowl of cold water
Heat up wok with oil and then stir-fry the vegetables (after draining from bowl)
Add rice wine and finish the stir-fry with fish sauce and garlic.
Season with salt and pepper and served with steam rice.

How To Blanch Vegetables

When blanching, vegetables should remain in the boiling water only long enough to slightly soften. Place in cold water immediately after cooking to ensure crisp texture.