Vegetables in Fish and Onion Sauce

Appetizers | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetables in fish and onion sauce

Ingredients

Brussels Sprouts - 10.6 oz
Asparagus - 3.5 oz
Shimeji mushrooms - 3.5 oz
Baby Corn - 3.5 oz
Oyster Mushrooms - 3.5 oz
Radish - 3.5 oz
Fish Oil - 3 spoons
Cilantro - 0.7 oz
Peanut Butter - 3 fl oz
Scallions - 7.1 oz
Sesame Oil - 1 tablespoon
Lime - 1 piece
Salt - to taste
Soy Sauce - 2 spoons
Ginger - 0.7 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.