Vegetables in Fish and Onion Sauce
Appetizers • European
Description
Vegetables in fish and onion sauce
Ingredients
- Brussels Sprouts 10 oz
- Asparagus 5 oz
- Shimeji mushrooms 5 oz
- Baby Corn 5 oz
- Oyster Mushrooms 5 oz
- Radish 5 oz
- Fish Oil 3 spoons
- Cilantro 0 oz
- Peanut Butter 5 fl oz
- Scallions 5 oz
- Sesame Oil 1 tablespoon
- Lime 1 piece
- Salt to taste
- Soy Sauce 2 spoons
- Ginger 0 oz
Step-by-Step Guide
Step 1
Chop the vegetables and mushrooms: cut the mushrooms, cabbage, and radishes into halves or quarters, and slice the asparagus and corn into thin strips. Heat the peanut oil in a saucepan, add the finely chopped onion, and simmer on the lowest heat for fifteen minutes. Then strain the oil through a sieve.
Step 2
In this oil, heat a wok and sauté the finely chopped ginger, then add the Brussels sprouts that have been blanched in salted water for five minutes and stir-fry for about two minutes.
Step 3
Remove the cabbage, sauté the mushrooms in a skillet, take them out and sauté the asparagus and corn, then remove them and sauté the radishes. Next, add soy sauce, fish sauce, and lime juice to the skillet, stir, and return the other vegetables and roughly chopped cilantro to the sauce mixture. Stir, let it simmer for a minute or two, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!