Vegetable stew with fish sauce
Carrots – 1 pc. – 90 g
Tomato – 4 pcs. – 320 g
Zucchini squash – 2 pcs. – 400 g
Onions – 2 pcs. – 160 g
Celery stalk – 2 pcs. – 90 g
Canned corn – 1 can – 200 g
Fish sauce – 5 tbsp. l. – 90 g
Vegetable oil – 3 tbsp. l. – 51 g
Water – 3 tbsp. l. – 54 g
Ground black pepper to taste
Salt to taste
Chop the onion into feathers. Heat the oil in a frying pan and fry the onion in it until transparent. Dice carrots, zucchini and tomatoes. Cut the celery into rings. Place these vegetables in the pan with the onions. Add salt and pepper to taste and fry for 5-7 minutes, stirring. Bring the dish to readiness. Pour fish sauce and 3 tbsp into the stew. l. water. Drain the can of corn and add the kernels to the vegetables. Stir gently. Simmer over medium heat until the vegetables are soft. When serving, garnish the dish with pine nuts.
Bon appetit !
