Hot and sour stir-fried vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable oil |
| 1 | teaspoon | Ginger, grated |
| 3 | Garlic cloves, crushed | |
| 1 | small | Red onion, chopped |
| 1 | cup | Carrots, sliced thinly |
| 1 | cup | Green beans, sliced |
| ½ | cup | Green cabbage, cubed |
| 1 | cup | Zucchini, thinly sliced |
| 1 | teaspoon | Salt |
| 3 | teaspoons | Sugar |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Lime juice |
| 1 | Cayenne pepper, sliced | |
| 2 | tablespoons | Green onion, chopped |
| 4 | tablespoons | Cilantro, chopped |
Directions
In a wok, heat the oil & fry the ginger, garlic & onion until soft.
Add the carrots & green beans & stir-fry for 2 minutes. Add the cabbage, zucchini, salt, sugar, soy sauce, lime juice & cayenne.
Stir-fry for another 2 minutes until all the vegetables are tender, but not overcooked. Garnish with green onion & cilantro.
Ang Tie Eng, "Delightful Thai Cooking" File
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