Com Chay (Stir Fry Mixed Vegetables)

Ingredients
6 dried Chinese mushrooms
1/2 cup water
1 tablespoon dark soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
3 stalks celery
1/4 medium cabbage or white Chinese cabbage
Few leaves mustard cabbage

1 small lettuce
3 spring onions
1 clove garlic
1/2 teaspoon finely grated fresh ginger
1 tablespoon oil
1 1/2 tablespoons light soy sauce
1/4 cup water
1 teaspoon cornflour

Cooking Method

1. Soak dried mushrooms in hot water for 30 minutes. Remove and discard stems, slice tops thinly, then simmer in a small saucepan with half cup water, soy sauce, sesame oil, and sugar until liquid is almost all abosrbed.
2. Slice celery diagonally into bite-size pieces, cut white cabbage, mustard cabbage and lettuce into bite-size squares and spring onion into short lengths.
3. Fry garlic and ginger in oil over medium low heat for a few seconds only.
4. Add stems of vegetables and stir fry over high heat for 2 minutes, then add leafy parts and fry 30 seconds.
5. Add sauce and prepared mushrooms and mix together.
6. Add water, bring to the boil, thicken with cornflour blended with a little cold water and stir until it boils and thickens.
7. Serve at once with rice.

<<Back to Vietnamese Dishes