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Hot & sour stir-fried vegetables
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Fried, Thai, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | Vegetable oil | | 1
| tsp | Ginger, grated | | 3
| each | Garlic cloves, crushed | | 1
| small | Red onion, chopped | | 1
| cup | Carrots, sliced thinly | | 1
| cup | Green beans, sliced | | 1/2
| cup | Green cabbage, cubed | | 1
| cup | Zucchini, thinly sliced | | 1
| tsp | Salt | | 3
| tsp | Sugar | | 1
| tbsp | Soy sauce | | 2
| tbsp | Lime juice | | 1
| each | Cayenne pepper, sliced | | 2
| tbsp | Green onion, chopped | | 4
| tbsp | Cilantro, chopped |
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Procedures:
| 1 | In a wok, heat the oil & fry the ginger, garlic & onion until soft. | | 2 | Add the carrots & green beans & stir-fry for 2 minutes. | | 3 | Add the cabbage, zucchini, salt, sugar, soy sauce, lime juice & cayenne. | | 4 | Stir-fry for another 2 minutes until all the vegetables are tender, but not overcooked. | | 5 | Garnish with green onion & cilantro |
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