Using Herbs and Spices

Vietnamese Recipes & Cuisines (Vegetables)

Sautéed Mixed Vegetable Recipe

Ingredients : Serves 4

1

1

2

1

15

10

10

6

1/2 cup

2 teaspoons

1/2 teaspoon

2 tablespoons

5 tablespoons

2 cups

1/2 tablespoon

Large potato

Turnip

Cucumbers (small)

Carrot (small)

Mushrooms

Fresh black mushrooms

Snow pea pods

Asparagus

Macaroni

Salt

Sugar

Cornstarch, mix with 2 tablespoons cold water

Cooking oil

Soup stock

Chicken grease

Method :
  • After peeling and slicing the potato and carrot into flower shapes, boil them with boiling water (put carrot in first, boil 3 minutes, then add potato and continue to boil another 2 or 3 minutes)

  • Trimming tip off (do not peel), slice the cucumbers, then cook in boiling water about 1 minute, remove and soak in cold water.

  • Cut the turnip into balls, and boil with boiling water until soft (about 7 to 8 minutes). Remove and soak in cold water.

  • Cut each asparagus into 1 inch long.

  • Boil the macaroni in boiling water about 7 minutes, then remove and rinse in cold water.

  • Heat the oil, stir fry potato, turnip, cucumber, carrot and mushroom together.

  • Then pour in soup, add salt and sugar. When it is boiling, add macaroni and asparagus, snow pea pods.

  • Add cornstarch paste stirring until it is starchy.

  • Splash the chicken grease before serving.

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