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Mixed Vegetables with Lemon Grass Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B3, B9, C, E
    MineralsCopper, Natrium, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4

    2. 2 tablespoons 125 g 3 stalks

    3. 2 cloves

    4. 1 250 g 3 60 g 125 g 1 bunch 6 1 100 ml 1 tablespoon 1 teaspoon 1 tablespoon 1/4 1/4 Vegetable oil (for frying)

    5. Solid tofu, cut into 1 cm cubes

    6. Lemon grass, finely chopped

    7. Garlic, crushed and finely chopped

    8. Leek, white part only, thinly sliced

    9. Chinese leaves, thinly sliced

    10. Dried shiitake mushrooms, soaked and sliced

    11. Oyster mushrooms, torn

    12. Mangetout

    13. Watercress

    14. Fresh baby corn

    15. Long mild red chili, thinly sliced

    16. Vegetable stock

    17. Light soy sauce

    18. Golden granulated sugar

    19. Nuoc cham sauce

    20. Salt (to taste)

    21. Pepper (to taste)

    Instructions Jump to Ingredients ↑

    1. Heat about 1 cm of oil in a wok and addthe tofu cubes.

    2. Cook until golden on all sides, remove anddrain on kitchen paper.

    3. Drain all but 1 tablespoon of oil from thewok and reheat it. Add the lemon grass, garlic and leek.

    4. Stir-fry for about 1 1/2 minutes, then addthe remaining vegetables, a few at a time, stirring constantly.

    5. Add the stock, soy sauce, sugar and nuoccham sauce. Stir and cover.

    6. Cook over a moderate heat for about 6minutes, stirring occasionally.

    7. Stir in the fried tofu, season to tastewith salt and pepper.

    8. Serve hot.

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