Vietnamese style Stir Fried Mixed Vegetables
190gm pack fried bean curd
1/3 cup soy sauce
2 tbsp chopped fresh coriander (cilantro) leaves
1 tsp honey
6 chinese dried mushrooms
2 medium carrots
200g snake beans
1 tbsp peanut oil
3 cloves garlic, crushed
1 1/2 tsp grated fresh ginger
1 tbsp finely chopped fresh lemon grass
1/2 sml cauliflower, chopped
230 gm can of bamboo shoots, rinsed, drained
1/2 medium Chinese cabbage, roughly chopped
3/4 cup Vegetable stock
1 tbsp cornflour
2 tsp hoi sin sauce
1 tsp lime juice
1/2 tsp sambal oelek
Cut bean curd into 1cm slices. Combine with soy sauce, coriander
and honey in a bowl.
Place mushrooms in heatproof bowl, cover with boiling water, stand
20 minutes. Drain mushrooms, discard stems, slice caps.
Cut carrots into thin 6cm strips. Cut beans into 6 cm lengths.
Heat oil in work or pan, add garlic, ginger and lemongrass, stir
until fragrant. Add carrots, beans and cauliflower, stir-fry until
vegies are just tender.
Add bean curd mix to wok with bamboo shoots, mushrooms and cabbage,
stir-fry until heated through. Stir in blended stock, cornflour,
sauce, juice and sambal oelek, stir over heat until mix boils and