VIETNAMESE-STYLE STIR-FRIED VEGETABLES
Provided by: Ken Hom
Yield: Serves 4
Soak the dried mushrooms in warm water for around 20 minutes, then drain them and squeeze out the excess liquid. Remove and discard the stalks and shred the caps into thin strips. Cut the Chinese leaves and cos lettuce into 4cm (1½in) strips, then set aside.
Heat awok or large frying pan over a high heat until it is medium hot. Add the oil, garlic and ginger and stir-fry for 1–1½ minutes, until golden brown. Now add the spring onions, dark and light soy sauce, sugar, 1 teaspoon of salt and 5 tablespoons of water, together with the mushrooms. Cook over a high heat for 2 minutes.
Add the Chinese leaves and stir-fry for 5 minutes, adding a little more water if necessary. Finally, stir in the lettuce and cook for another minute. Turn the vegetables onto a platter and serve at once.
STIR-FRIED BROCCOLINI, VIETNAMESE STYLE RECIPE | BON APPÉTIT
Provided by: Mark Bittman
Yield: 6 Servings
|4 tablespoons grapeseed oil or corn oil, divided|
|1 1/2 pounds broccolini, bottom 1 inch of stems trimmed|
|1/2 cup water, divided|
|1 medium onion, chopped|
|2 small dried red chiles (such as chiles de árbol), seeded, chopped|
|3 garlic cloves, minced|
|2 tablespoons fish sauce (such as nam pla or nuoc nam)|
|1 teaspoon sugar|
|1 teaspoon freshly ground black pepper|
- Heat 2 tablespoons oil in heavy large skillet over high heat. Add broccolini; sauté 1 minute. Add 1/4 cup water; cook, turning with tongs, until broccolini is crisp-tender, about 5 minutes. Transfer to bowl and set aside.
- Add remaining 2 tablespoons oil to same skillet and heat over medium-high heat. Add onion; sauté until soft and beginning to brown, about 4 minutes. Add chiles and garlic; stir 30 seconds. Add remaining 1/4 cup water, fish sauce, sugar, and pepper. Return broccolini to skillet and cook, stirring occasionally, until heated through. Season with salt and pepper.