Tue’s Mother’s Vegetable Dish

Name: Tue’s Mother’s Vegetable Dish
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 175g (6oz) shiitake mushrooms; handful of fresh coriander leaves; 600ml (1 pint) very hot water; handful of fresh mint leaves; 125g (4oz) fresh baby corn; 300g (10oz) cherry tomatoes; 75g (3oz) coconut milk powder or 175g (6oz) creamed coconut; 3 large garlic cloves; 1 rounded teaspoon salt; 2 tablespoons groundnut oil; 1cm (½-inch) piece of root ginger; 250g (8oz) canned water chestnuts; 250g (8oz) bean sprouts; 4 tablespoons lemon juice; 2 handfuls of small spinach leaves; 1 Cos lettuce; 1 bunch of spring onions; 4–5 Thai lime leaves (optional); 2 fresh red chillies

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Tue was my guide on a recent visit to Hue in Vietnam. This dish, based on one made by his mother, can be adapted by adding slivers of chicken or fish.

Ingredients

2 fresh red chillies
1 bunch of spring onions
75g (

Europe
United Kingdom
Main course
Gluten-free
Vegetarian
Spicy

Method

Prepare all the ingredients before you start to cook. Cut the chillies open lengthways under running water, discard the seeds and stem and then slice the flesh across as thinly as possible. Prepare the spring onions by trimming the tops and bottoms, and cut them across in 5 mm (