Recipe courtesy of Luke Nguyen
Recipe courtesy of Luke Nguyen
Watch how to make this recipe.
Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que
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- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 71
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 364 mg
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 71
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 364 mg
Ingredients
Directions
- In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
- In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
- Now strain the pippies, reserving its broth.
- Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
- Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
- Now add chile, pepper and lastly the Asian basil then toss through.
- Eat with beer.
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