Using Herbs and Spices

Vietnamese Recipes & Cuisines (Vegetables)

Mixed Vegetables with Lemon Grass Recipe

(Rau Xeo Chay)

This dish makes a light main course if it is served with white rice and a soup.

Ingredients : Serves 4

2 tablespoons

125 g

3 stalks

2 cloves

1

250 g

3

60 g

125 g

1 bunch

6

1

100 ml

1 tablespoon

1 teaspoon

1 tablespoon

1/4

1/4

Vegetable oil (for frying)

Solid tofu, cut into 1 cm cubes

Lemon grass, finely chopped

Garlic, crushed and finely chopped

Leek, white part only, thinly sliced

Chinese leaves, thinly sliced

Dried shiitake mushrooms, soaked and sliced

Oyster mushrooms, torn

Mangetout

Watercress

Fresh baby corn

Long mild red chili, thinly sliced

Vegetable stock

Light soy sauce

Golden granulated sugar

Nuoc cham sauce

Salt (to taste)

Pepper (to taste)

Method :
  • Heat about 1 cm of oil in a wok and add the tofu cubes.

  • Cook until golden on all sides, remove and drain on kitchen paper.

  • Drain all but 1 tablespoon of oil from the wok and reheat it. Add the lemon grass, garlic and leek.

  • Stir-fry for about 1 1/2 minutes, then add the remaining vegetables, a few at a time, stirring constantly.

  • Add the stock, soy sauce, sugar and nuoc cham sauce. Stir and cover.

  • Cook over a moderate heat for about 6 minutes, stirring occasionally.

  • Stir in the fried tofu, season to taste with salt and pepper.

  • Serve hot.

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