Many Vietnamese dishes are complicated and involve lots of
ingredients, some of which are tricky to find. This is an exception from Bobby
Chin. Courgettes are plentiful and the boy likes them. There are many
vegetables that cannot be said the same of!
500g courgettes
30g spring onions
2tbsp vegetable oil
2tsp sliced shallots
2tsp crushed garlic
1tsp soy sauce
1tbsp oyster sauce
1tbsp Chinese rice wine
Cut the courgettes into 1cm slices and 2/3 of the spring
onions into thin rings. The rest of the spring onions are in 5cm lengths. Heat
the oil and cook the shallots and garlic. Throw in the courgettes and keep
everything moving in the pan.
Add the soy (I do like Kikkoman) and oyster sauce and a
couple of teaspoons of water. You’ll just have to judge this. Add the rice wine
(it’s kind of like un-drinkable sherry) and most of the chopped spring onions.
Simmer for 2 or 3 minutes. Remove from the heat and garnish
with the rest of the spring onions, regardless of size. You want it fresh and
as it comes. There is no doubt he would like this with a beef dish but I’m
tired and this is what we have and it’s what he’s getting.
Serve with basmati rice (the rice cooker is close to being a
kitchen god and we only have a really cheap one). If the boy is making it
(unlikely), remind him to rinse the rice 3 times first. Also needed are cups of
jasmine tea. I think little cups topped up frequently seem right.
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