Ingredients:
- 1 clove garlic, sliced
- 1 onion, sliced
- 200g mushrooms, sliced
- 1 bunch green beans
- 1 bunch bok choy, sliced
- 1/4 cup salty sauce or fish sauce
- 1 tbsp cooking oil
- 1 Tbsp lemon juice
- 1/4 cup cashew nuts
Method:
- Heat the cooking oil in a wok or frying pan, add the garlic and onion to the pan and cook for 1 minute or until golden brown.
- Add mushrooms, green beans and bok choy and cook for a further 2
minutes.
- Add salty sauce and lemon juice. Cook for a
further minute.
Serve with cashew nuts.
Ingredients:
- 1 Tbsp grated fresh ginger
- 1 red chili, chopped
- 12 medium rice paper wrappers
- 1 cucumber, grated
- 2 carrots, grated
- 1 cup shredded lettuce
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2 spring onions, chopped
Dipping Sauce:
- 3 Tbsp chili sauce
- 1 Tbsp salty/fish sauce
- 1 Tbsp lemon or lime juice
- 1 Tbsp chopped coriander
Method:
- Combine the ginger and chili in a bowl and mix well.
- Place a rice paper wrapper in a bowl of hot water for about 30
seconds or until it has softened enough to roll. Pat dry and place on a
flat surface.
- Place some of the cucumber, carrot, lettuce, mint, coriander and spring onion in a line down the center of the rice
paper wrapper, leaving about 3cm at one end. Fold up the wrapper at this
end. Roll up tightly to enclose the filling, leaving the filling
exposed at the top. Repeat with remaining rice paper wrappers and
ingredients. Serve with the dipping sauce.
Dipping Sauce:
Whisk the ingredients together in a small bowl.
