Vietnamese-style Stir-fried Vegetables
Every cuisine in the Far East has its own version of stir-fried vegetables. Here is the Vietnamese version, which shares some of the same vegetables as the Chinese one.When stir-frying vegetables, remember to begin with the firmer varieties that need more cooking
|50g (2oz)||Chinese dried mushrooms|
|225g (8oz)||Chinese leaves|
|225g (8oz)||cos lettuce|
|1 tbsp||vegetable oil|
|2 tbsp||coarsely chopped garlic|
|2 tsp||finely chopped fresh root ginger|
|3 tbsp||finely chopped spring onions|
|1 tbsp||dark soy sauce|
|1½ tbsp||light soy sauce|
Soak the dried mushrooms in warm water for around 20 minutes, then drain them and squeeze out the excess liquid. Remove and discard the stalks and shred the caps into thin strips. Cut the Chinese leaves and cos lettuce into 4cm (1½in) strips, then set aside.
Heat awok or large frying pan over a high heat until it is medium hot. Add the oil, garlic and ginger and stir-fry for 1–1½ minutes, until golden brown. Now add the spring onions, dark and light soy sauce, sugar, 1 teaspoon of salt and 5 tablespoons of water, together with the mushrooms. Cook over a high heat for 2 minutes.
Add the Chinese leaves and stir-fry for 5 minutes, adding a little more water if necessary. Finally, stir in the lettuce and cook for another minute. Turn the vegetables onto a platter and serve at once.