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Vietnamese-style Stir-fried Vegetables

These delicious Vietnamese inspired stir fried vegetables make the perfect side dish. The Ken Hom recipe is made with mushrooms, Chinese leaves and cos lettuce.

From the book


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

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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
2 tsp sugar


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.




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