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October 2018

Recipe: Vegetables Vietnamese-Style

This is a tasty stir-fried dish flavored with Southeast Asian fish sauce and crushed peanuts. It is a great way to use the wild, Mediterranean onions that are in season in the Bay Area now--December through early April. (To see photos and read a description of the wild onion, search this blog for Allium triquetrum.)

1 Tablespoon oil                                                                         2 Tablespoons chicken or 

3 green onions or wild onions--cut into narrow strips          vegetable broth

2 stalks celery--cut into narrow sticks                                   1 Tablespoon fish sauce--or to taste

1 medium carrot--cur into narrow sticks                              Black pepper, to taste

2 cups cut-up Chinese cabbage                                              1/2 Cup peanuts, dry-roasted

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Photo: Carrots, celery, and wild onions, sliced and beginning to cook in a skillet.

Directions: 

Cut the onions, celery, and carrot into narrow sticks ("matchsticks") 2 or 3 inches long. Chop and measure Chinese cabbage.

Coarsely crush the peanuts. (I use a mortar and pestle--just long enough to break each peanut into pieces.)

Heat oil in a skillet, add onions, celery, and carrot. Stir-fry for 30 seconds. 

Add cabbage and continue to stir-fry until cabbage begins to wilt.

Add broth, fish sauce, and black pepper, turn the heat up and cook until liquid is almost gone. (The fish sauce adds saltiness and a savory umami flavor.)

Taste to check the seasoning and add more fish sauce or pepper if desired. 

Serve hot, sprinkled with the peanuts just before serving. 

Adapted from California Culinary Academy: Southeast Asian Cooking, by Jay Harlow. 

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The vegetables as served--topped with coarsely crushed peanuts.