Title: Hot & Sour Stir-Fried Vegetables
Categories: Entree Thai Vegetable
Yield: 4 Servings
| 4 | tb | Vegetable oil |
| 1 | ts | Ginger, grated |
| 3 | | Garlic cloves, crushed |
| 1 | sm | Red onion, chopped |
| 1 | c | Carrots, sliced thinly |
| 1 | c | Green beans, sliced |
| 1/2 | c | Green cabbage, cubed |
| 1 | c | Zucchini, thinly sliced |
| 1 | ts | Salt |
| 3 | ts | Sugar |
| 1 | tb | Soy sauce |
| 2 | tb | Lime juice |
| 1 | | Cayenne pepper, sliced |
| 2 | tb | Green onion, chopped |
| 4 | tb | Cilantro, chopped |
In a wok, heat the oil & fry the ginger, garlic & onion until soft. Add the
carrots & green beans & stir-fry for 2 minutes. Add the cabbage, zucchini,
salt, sugar, soy sauce, lime juice & cayenne. Stir-fry for another 2
minutes until all the vegetables are tender, but not overcooked. Garnish
with green onion & cilantro.