Name: Vietnamese-Style Vegetables
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 225 g (8 oz) small button mushrooms; 100 g (4 oz) cauliflower; 150 ml (5 fl oz) water; 2 garlic cloves, crushed; 1½ tablespoons oil, preferably groundnut; 300 ml (10 fl oz) oil, preferably groundnut, for deep-frying; 2 tablespoons finely chopped shallots; 3 tablespoons finely chopped fresh coriander; 2 tablespoons light soy sauce; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This is a home-style family dish that is also served in Vietnamese restaurants. Its main ingredients are nutritious beancurd and mushrooms, combined with cauliflower, which provides a new texture and flavour, and a spicy light soy sauce to enliven the dish. The beancurd, cut into thin strips and deep-fried, does not break up when stir-fried. Serve this substantial dish with plain rice and you have a complete meal.