Recipe:
Heat oil in a pan. Add the chopped ginger and ginger and saute on a low flame till it crackles. Add the carrots, cabbage and lettuce and saute till thy are evenly cooked on both sides. Add a bit of sea salt and garnish with lemongrass leaves. I had this dish at a small wayside restaurant in Rattanakiri in north-eastern Cambodia, on the border with Vietnam.
|