MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rau Xào (Stir-Fried Vegetables With Fish Sauce)
 Categories: Vietnamese
      Yield: 1 Batch
 
     12 c  Water; with:
      1 ts Salt
      1    Carrot (1-1/2 c);
           - thinly sliced
      1 c  Cauliflower florets
      1 c  Baby corn
     12    Fresh shiitake or dried
           - Chinese black mushrooms;
           - stems discarded
  1 1/2 c  Tender kale or broccoli
           - stems (200 g);
           - sliced diagonally
      2 tb Oil
      1 tb Rice wine or sake
      2 tb Fish sauce
      2 cl Garlic; crushed
      1 ts Ground white pepper
 
  Bring the salted water to a boil in a pot and blanch the carrot,
  cauliflower, and baby corn for about 30 seconds. Remove and plunge
  into cold water, then drain well.
  
  Heat the oil in a wok or skillet over medium heat. Stir-fry the
  mushrooms and kale or broccoli stems for 1 to 2 minutes, then add the
  blanched vegetables, and continue to stir-fry for 2 more minutes,
  seasoning with the rice wine and fish sauce. Finally add the garlic,
  season with the pepper, and remove from the heat.
  
  Transfer to a serving platter and serve hot with steamed rice.
  
  Note: Don't overcook when blanching. Keep a crisp texture.
 
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