Vietnamese Style Vegetables
|Leeks||2 (white part only)|
|Red bell pepper||1 , seeded and coarsely chopped|
|Carrots||2 Small, finely sliced|
|Granny smith apple||1⁄2 , peeled, cored and cut into thin strips|
|Cornstarch||1 Teaspoon (corn flour)|
|Wine vinegar||2 Tablespoon|
|Fish sauce||2 Tablespoon (Vietnamese nuoc nam)|
Remove the roots and outer leaves of the leeks, cut in two and then into slices across.
Wash thoroughly to remove any grit.
Put the leeks and bell pepper in a casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 5 minutes.
Add the carrots, oil and 2-3 tablespoons of water to the casserole and stir well.
Cover and microwave on HIGH for 7 minutes.
Add the apple and cook for 3 minutes, covered, on HIGH.
When the vegetables are cooked, mix the cornstarch (corn flour) to a smooth paste in a small bowl with the vinegar, sherry and nuoc nam (vietnamese fish sauce).
Add the sugar and stir.
Microwave for 30 seconds on HIGH and stir again.
Pour the sauce over the vegetables and toss them in it thoroughly.