Sweet and Sour Vegetables

Name: Sweet and Sour Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 2 -3 tablespoons peanut oil, for stir-frying; 6 garlic cloves, chopped; 1 small onion, cut in quarters lenghtwise, then sliced thinly crosswise; 4 hot yellow wax peppers; 4 medium pickling cucumbers, cut in half lengthwise and slice each half at a sharp slanted angle 1/8 inch thick (rub each end with cut top to remove bitter taste); 2 -3 tablespoons fish sauce, to taste; 1 -2 tablespoon white vinegar, to taste; 3 -4 teaspoons sugar, to taste (unrefined); 2 medium firm tomatoes, cut into bite-size wedges; white pepper, liberal sprinkling; cilantro, 1 small handful

Submitted by Mrs. Grosh

"Pad Bpriow Wahn. An authentic Thai recipe from Thai cooking instructer, Kasm Loha-unchit Clark, www.thaifoodandtravel.com"

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Ready In:: 45mins
Ingredients:: 11
Serves:: 6-8

ingredients

2 -3 tablespoons peanut oil, for stir-frying
6 garlic cloves, chopped
1 small onion, cut in quarters lenghtwise, then sliced thinly crosswise
4 hot yellow wax peppers
4 medium pickling cucumbers, cut in half lengthwise and slice each half at a sharp slanted angle 1/8 inch thick (rub each end with cut top to remove bitter taste)
2 -3 tablespoons fish sauce, to taste
1 -2 tablespoon white vinegar, to taste
3 -4 teaspoons sugar, to taste (unrefined)
2 medium firm tomatoes, cut into bite-size wedges
white pepper, liberal sprinkling
cilantro, 1 small handful

directions

Heat a wok until it is smoking hot. Swirl the oil to coat the wok surface and wait a few seconds for the oil to heat.
When hot, stir in the garlic, followed shortly with the onion. Toss 20-30 seconds.
Add peppers and stir-fry 20-30 seconds.
Add cucumbers and continue to stir-fry for about a minute.
Season to taste with fish sauce, vinegar and sugar.
Add tomatoes, cucumbers and seasonings.
Sprinkle with white pepper. Toss again and transfer to a serving platter.
Garnish top with cilantro.

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RECIPE SUBMITTED BY

Mrs. Grosh

I grew up in Connecticut with a mom who loved to cook. Soul food fixed with love is my very favorite, but I also love trying new things. I'm now living in the San Francisco Bay Area. The food here is divine and the opportunities for learning abound. I recently took a Thai cooking class and have added some recipes from the instructer's authentic cookbook. Helpful hint: fish sauce = salt, cook to taste. I'd never even eaten Indian food until I moved to the Bay area. At first all the spices scared me; now I've got a whole rack full, from HOT curry and cardamom seeds to cloves and anise. In May 2007, I married my DH in the Sonoma wine country. We spent our honeymoon in the Mediterranean. Provence, Sicily, and Santorini, among others. Now I'm trying to recapture the flavor of the area. I hope to have time soon to add all my favorite recipes. Thank you all for sharing yours.

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