This wholesome Vietnamese vegetarian recipe is filled with crispy veggies, mushrooms and tofu. Cooking it in a clay pot gives it a lovely earthy flavour.
- 100 g green beans, sliced into 5 cm lengths
- 1 bitter melon, slice in half lengthways, remove seeds and slice into 2 cm x 3 cm pieces
- 1 kohlrabi, peeled and sliced into 2 cm x 3 cm pieces
- 1 carrot, peeled and sliced into 2 cm x 3 cm pieces
- 1 tbsp vegetable oil
- ½ tbsp finely diced garlic
- 80 ml (⅓ cup) light soy sauce
- 2 tbsp sugar
- ½ tbsp freshly ground pepper
- 1 tsp sesame oil
- 250 ml (1 cup) water
- 100 g crisp fried tofu, finely sliced
- 100 g straw mushrooms, sliced in half
- 3 sprigs coriander, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a medium-size saucepan of water to boil then blanch vegetables seperately for 2 minutes. Transfer to an ice bath immediately to stop the cooking process and to keep the vegetables crisp.
Place a clay pot on high heat then add oil and fry the garlic until fragrant. Now add soy sauce, sugar, pepper, sesame oil and water. Bring to the boil then add vegetables, mushrooms and tofu. Stir well and allow to simmer for for 5 minutes.
Garnish with coriander and serve with jasmine rice.