Pippies Wok Tossed With Chile And Asian Basil: Nhieu Xao Rau Que
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Sugar1.5 tbsps
Oyster Sauce1 tbsp
Fish Sauce1 tbsp
Vegetable Oil3 cloves
Garlic (finely diced 1 tablespoon)1 tbsp
Shallot (finely diced red)1 tsp
PepperDirections:
1
In a saucepan bring 1 cup water to the boil, add lemongrass and pippies
2
Cover and cook until pippies open slightly, about 4 minutes
3
In a bowl, add sugar, oyster sauce, and fish sauce
4
Mix until sugar dissolves and set aside
5
Now strain the pippies, reserving its broth
6
Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute
7
Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch
8
Now add chile, pepper and lastly the Asian basil then toss through
9
Eat with beer