Thursday, December 30, 2010

Fried vegetables with ginger and cashew nuts

Chopped carrot, onion, tomato, tofu
Crushed garlic
Crushed red and green chili
Mixed vegetables
Some water
1/2 tbsp soy sauce
1/2 tsp sugar
1 tbsp sticky soy sauce or mushroom sauce (or oyster sauce)
1 tbsp shredded fresh ginger
1 tbsp toasted cashew nuts

Fry carrot, onion, tomato, tofu, garlic, and chilis in a wok in oil.  Add mixed vegetables and water, cook 2-3 minutes.  Add sauces and sugar.  Add ginger and cashews.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

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