Title: Rau Xao (Stir-Fried Vegetables With Fish Sauce)
Categories: Vietnamese
Yield: 1 Batch
12 c Water; with:
1 ts Salt
1 Carrot (1-1/2 c);
- thinly sliced
1 c Cauliflower florets
1 c Baby corn
12 Fresh shiitake or dried
- Chinese black mushrooms;
- stems discarded
1 1/2 c Tender kale or broccoli
- stems (200 g);
- sliced diagonally
2 tb Oil
1 tb Rice wine or sake
2 tb Fish sauce
2 cl Garlic; crushed
1 ts Ground white pepper
Bring the salted water to a boil in a pot and blanch the carrot,
cauliflower, and baby corn for about 30 seconds. Remove and plunge
into cold water, then drain well.
Heat the oil in a wok or skillet over medium heat. Stir-fry the
mushrooms and kale or broccoli stems for 1 to 2 minutes, then add the
blanched vegetables, and continue to stir-fry for 2 more minutes,
seasoning with the rice wine and fish sauce. Finally add the garlic,
season with the pepper, and remove from the heat.
Transfer to a serving platter and serve hot with steamed rice.
Note: Don't overcook when blanching. Keep a crisp texture.
