Dalat Market Vegetables, Cooked In a Clay Pot with Soy and Tofu: Rau Cu Tay Cam
- 1 kohlrabi, peeled and sliced into 1-inch by 1 1/2-inch pieces
- 1 carrot, peeled and sliced into 1-inch by 1 1/2-inch pieces
- 1 bitter melon, sliced in half lengthwise, seeds removed and sliced into 1-inch by 1 1/2-inch pieces
- 4 ounces green beans, sliced into 2-inch lengths
- 1 tablespoon vegetable oil
- 1/2 tablespoon chopped garlic
- 2 tablespoons sugar
- 4 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon freshly ground black pepper
- 1 cup water
- 4 ounces straw mushrooms, sliced in half
- 4 ounces crisp fried tofu, cubed
- 3 sprigs fresh coriander (cilantro) to garnish
- Steamed jasmine rice, to serve
Bring a medium-size saucepan of water to a boil then blanch the kohlrabi, carrot, and bitter melon separately for 2 minutes each. Blanch the green beans for 1 minute. Immediately transfer the vegetables to an ice bath to stop the cooking process and to keep the vegetables crisp.
Place a clay pot on high heat. Cook's Note: If using a clay pot, soak the pot in cold water 24 hours before using. Add the vegetable oil and fry the garlic until fragrant. Now add the sugar, soy sauce, sesame oil, pepper, and water. Bring the mixture to the boil then add the drained vegetables, mushrooms, and tofu. Stir well to incorporate and allow to simmer for 5 minutes.
Garnish the dish with fresh coriander (cilantro) and serve with steamed jasmine rice.