Title: Hot and Sour Stir-Fried Vegetables (Pad Pak Priew Waan)
Categories: Vietnamese Thai China Side Vegetable
Yield: 4 Servings

	4 T	B vegetable oil -- *
	1 t	s finely chopped fresh ginger
	3	cloves garlic -- crushed
	1 s	m red onion -- chopped
	1 c	thinly sliced carrots
	1 c	diagonally sliced green
:		beans
1	/2 c	green cabbage cut into 1"
:		squares
	1 c	thinly sliced zucchini
	1 t	s salt
	3 t	s white sugar
	1 T	B soy sauce
	2 T	B fish sauce
	2 T	B fresh lime juice
	1	fresh hot red cayenne --
:		thinly sliced
	2 T	B chopped green onon
	4 T	B chopped fresh coriander

* Will probably work with only 2T oil.

Heat wok; add oil. Stir-fry the ginger, garlic, and onion until soft.

Add the carrots and green beans. Stir-fry for 2 minutes.

Add the cabbage, zucchini, salt, sugar, soy sauce, fish sauce, lime juice, and cayenne. Stir-fry for another 2 minute until all the vegetables are tender, but not overcooked.

Garnish with green onion and coriander. Serves 4-6.

Recipe By : Delightful Thai Cooking (Eng Tie Ang)

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