Title: Stir-Fry of Asian Vegetables
Categories: Vegetables, Asian
Yield: 4 Servings
1/4 c Peanut oil
4 cm piece ginger, peeled and
Cut into fine strips
2 Cloves garlic, peeled and
Crushed
1 sm Yam bean, peeled and sliced
Into julienne
200 g Fresh shiitake mushrooms,
Stems trimmed
200 g Fresh shimeji mushrooms,
Separated
4 Or 5 stems choy sum, cut
Into 12 cm lengths
6 Baby bok choy, outside
Leaves removed and bok choy
Cut in half lengthwise
200 g Baby green eggplants, halved
200 g Wing beans, ends trimmed and
Beans cut across into 2
Pieces
200 g Snow peas, strings removed,
Sliced finely
1 sm bunch coriander
1 tb Fish sauce (nam pla)
2 ts Palm sugar
Heat the oil in a wok or large, deep sided frying pan over high
heat. Have all the vegetables prepared and tossed together. Add
the vegetables to the wok, toss in the hot oil with a large spoon
for few seconds, then add the soy or fish sauce and the palm
sugar, and toss the vegetables until they are cooked as you like
them. They should still be slightly crisp when served. Serve at
once.
Bon Appetit, Exec. Chef Magnus Johansson
Source: Australian Gourmet Entertaining Sep'94
From: Sherree Johansson
Date: 09 Sep 94
