Stir-Fried Vegetables, Vietnamese Style

Indulge in the bold and vibrant flavors of Vietnamese-style Stir-Fried Vegetables, a simple yet incredibly flavorful dish that will captivate your taste buds. With an emphasis on garlic and black pepper, this stir-fry is a burst of aromatic and zesty goodness. Feel free to explore various vegetable combinations, but be sure to cook them in batches to achieve the perfect texture for each. In just 30 minutes, you’ll have a mouthwatering and satisfying meal ready to delight your senses.

For this quick and robust stir-fry, the key to its deliciousness lies in the generous use of garlic and black pepper. These simple ingredients elevate the flavors of the vegetables and create a delightful Vietnamese-inspired dish that will leave you craving more. The best part is its versatility, allowing you to choose your favorite assortment of vegetables, each cooked to perfection in batches. Let’s dive into this flavorful culinary adventure.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 1/4 cup neutral oil, like grapeseed or corn
• 1 cup broccoli or cauliflower florets, about 1 inch across
• 2 medium carrots, thinly sliced
• 1/2 cup snow or snap peas, trimmed
• 1 medium to large onion, thinly sliced
• 2 dried Thai chiles, or hot red pepper flakes or cayenne to taste
• 1 tablespoon minced garlic
• 2 tablespoons nam pla (Thai fish sauce) or soy sauce, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• Salt

INSTRUCTIONS:

1. In a nonstick skillet, heat 1 tablespoon of oil over high heat. Once hot, add the broccoli and stir-fry for about a minute. Add 2 tablespoons of water and continue cooking and stirring until the broccoli becomes crisp-tender, which should take around 5 minutes. Remove the broccoli from the pan and repeat the process with the carrots and then the snow peas, cooking each vegetable in batches to ensure even cooking.
2. Add a little more oil to the pan and add the sliced onion. Cook over high heat, stirring occasionally until the onion softens and starts to char slightly, approximately 3 to 5 minutes. Stir in the dried Thai chiles and minced garlic, cooking for 30 seconds to release their aromatic flavors.
3. Pour in 1/4 cup of water, along with the nam pla (or soy sauce) and black pepper. Return the previously cooked vegetables to the pan. Stir everything together until the mixture is well combined and lightly coated with the savory sauce. Taste the stir-fry, and if needed, adjust the seasoning with salt or additional nam pla/soy sauce and black pepper.
4. Once the vegetables are seasoned to perfection, it’s time to serve and enjoy your Vietnamese-style Stir-Fried Vegetables. This flavorful and aromatic dish pairs wonderfully with steamed rice or noodles, making it a delightful and satisfying meal for any occasion.

OPTIONAL VARIATION:

Stir-Fried Vegetables and Pork, Vietnamese Style

• To turn this vegetable stir-fry into a heartier dish, you can add thinly shredded boneless pork from the shoulder. Follow the steps above, but before cooking the vegetables, ensure the skillet is very hot, and then add the pork shreds. Stir and cook until the pork starts to brown, which usually takes around a minute. Continue stirring and cooking for another minute, then remove the pork from the pan. If needed, add more oil to the pan, and proceed with the recipe, returning the cooked pork to the pan during the last minute or so of cooking.

With the addition of succulent pork, this Vietnamese-style Stir-Fried Vegetables and Pork variation will impress your guests and make a delightful main course. Enjoy the blend of flavors and textures as the vegetables and pork come together in this delightful Vietnamese-inspired stir-fry.