Name: Kachin Vegetable Medley
Yield: Serves 2 or 3 As a Main Course, 4 As a Side Dish
Cuisine: Myanmar (Burma)
Ingredients: ½ cup water; 1 cup yard-long beans, cut into 1-inch lengths, or substitute sliced green beans; ½ to 1 cup coarsely chopped small bok choi leaves; 3 tablespoons Toasted Rice Powder; 2 tablespoons Chopped Roasted Peanuts, ground even finer; 3 tablespoons minced ginger; About 2 tablespoons peanut oil; 1 cup chopped radicchio or dandelion greens, or a mixture; ½ cup small okra or tender broccolini cut into ½-inch lengths, or substitute some small zucchini, sliced; ¼ cup coarsely chopped Vietnamese coriander; ½ cup sliced oyster or button mushrooms or other tender mushrooms; 1 or 2 red cayenne chiles, seeded and finely sliced; ¾ teaspoon salt, or to taste; ¼ cup chopped sawtooth herb or sorrel

Preparation info

Serves
2 or 3
As a Main Course

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

This mixed vegetable dish is tender and succulent, with a subtle toasted flavor from toasted rice powder. It’s traditionally made by steaming the vegetables and rice powder in a leaf-wrapped package. This adaptation uses a pot with a tight-fitting lid and a small amount of oil to prevent sticking. The vegetables slow-cook in their own steam, very like the Shan method of cooking called oop (see Simmered Cabbage, Shan Style).

The combination o