You can use a variety of vegetables or just one kind; the garlic, ginger and anchovies will lift them to another level. It will become a household favourite, making great additions to many meals. You can use water or chicken stock instead of wine.
1 tbsp vegetable oil
30g ginger root, julienned
1 Asian or small round shallot, sliced
2 red chillies, finely chopped
1 tsp fish sauce
4 garlic cloves, finely chopped
4-6 anchovies, coarsely chopped
50g cavolo nero, sliced 3cm thick
100g baby courgettes, halved lengthways
100g Tenderstem broccoli, sliced diagonally 3cm thick
100g fine green beans, topped and tailed
75ml white wine
- Have a wok or large frying pan on a high heat and get it hot. Add the vegetable oil, ginger, shallot and chillies and cook for 2 minutes until lightly golden. Add the butter, fish sauce, garlic and anchovies then stir, fry, toss.
- Add the vegetables and let sit for 1 minute to char. Toss again, then leave to sit for another 1 minute. Finally, add the white wine – if your pan is hot, this should create some flames.
- Leave to sit for a couple of minutes then cover with a lid for 1 minute. The vegetables should be soft but still retain some bite. Serve immediately.
The recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.