Stir Fried Mixed Vegetables in Nuoc Mam Sauce Recipe

(Rau Thap Cam Xao Voi Nuoc Mam)

Ingredients : Serves 4

100 g

25 g

3 ml

2 cloves

3 slices

100 g

1/4 teaspoon

1/2 tablespoons

15 ml

Carrots, finely sliced

Bamboo shoots, thinly sliced

Pak Choy (Chinese cabbage), stems only, diced

Green beans, halved

Wood ear fungus, soaked in warm water for 15 minutes

and roughly chopped

Vegetable oil

Garlic, crushed

Ginger, peeled and cut in slivers

Bean sprouts

Salt

Freshly ground black pepper

Cornflour

Nuoc Mam sauce

Method :

In a large saucepan of half full water, boil the carrots for 10 minutes.
Add the bamboo shoots, Chinese cabbage, green beans and wood ear fungus.
Cook for a further 5 minutes. Drain and reserve.
Heat the oil in a wok and stir fry the garlic and ginger for 2 minutes.
Add the bean sprouts 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 cornflour and Nuoc Mam sauce with a little water and fold into the vegetables to bind them.