Vietnamese Stir-Fried Mixed Vegetables

By
Connie Veneracion
Connie Veneracion
Connie Veneracion
Food writer and blogger living in the Philippines and specializing in Southeast Asian home cooking and travel.
Learn about The Spruce Eats' Editorial Process
Updated on 09/24/21
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Vietnamese Stir-Fried Mixed Vegetables

The Spruce / Sonia Bozzo
Prep: 15 mins
Cook: 2 mins
Total: 17 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
114 Calories
7g Fat
10g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 114
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 1311mg 57%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 3g
Vitamin C 53mg 266%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 314mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stir-fried vegetables are a versatile component in any Southeast Asian meal. They are a great accompaniment to grilled or fried meat or seafood. There are so many ways to cook them and the combination of vegetables is quite limitless. The Vietnamese rau xao distinguishes itself from the rest with the absence of heavy sauces like oyster sauce or kecap manis.

Add some meat or seafood to the vegetables and the dish becomes a complete meal when served with rice–easy to prepare and perfect for days when work takes a toll. If you are a vegetarian, omit the fish sauce and add some tofu instead of meat.

"I’m always seeking out quick weeknight dishes. This recipe is best for a fridge clean-out and the sauce is quick, easy, and flavorful. Adding some protein takes only a couple more minutes. And if you’re cooking for two, there will easily be leftovers." —Renae Wilson

Vietnamese Stir-Fried Mixed Vegetables Tester Image
A Note From Our Recipe Tester

Ingredients

  • Salt, to taste

  • 1/2 cup broccoli florets

  • 1/2 cup cauliflower florets

  • 1/2 cup green beans, cut into 2-inch pieces

  • 1/2 cup sliced carrots

  • 1/2 cup baby corn

  • 2 tablespoons oil

  • 2 garlic cloves, finely chopped

  • 1/2 cup diced red bell pepper

  • A few slices zucchini

  • 4 to 6 mushrooms, button or shiitake, sliced

  • 2 tablespoons fish sauce

  • 1 tablespoon rice wine

  • 1/2 teaspoon freshly ground white pepper

Steps to Make It

  1. Gather the ingredients.

    Vietnamese Stir-Fried Mixed Vegetables ingredients

    The Spruce / Sonia Bozzo

  2. In a pot or wok, bring 10 cups of water to a boil and add a teaspoon of salt.

    water and salt in a wok

    The Spruce / Sonia Bozzo

  3. Blanch the broccoli, cauliflower, green beans, carrots, and baby corn for 30 seconds.

    vegetables in a pan with water

    The Spruce / Sonia Bozzo

  4. Remove and submerge these vegetables for ten seconds in cold water so that they do not get overcooked. Drain the vegetables.

    vegetables in a colander

    The Spruce / Sonia Bozzo

  5. Heat the oil in a wok or large pan over low heat. Fry the garlic until golden brown, about 20 seconds.

    garlic frying in a wok

    The Spruce / Sonia Bozzo

  6. Turn up the heat to high and add the blanched vegetables along with the red pepper, zucchini, and mushrooms. Stir for 20 seconds to mix the vegetables well.

    Vietnamese Stir-Fried Mixed Vegetables cooking in a pan

    The Spruce / Sonia Bozzo

  7. Add the fish sauce, rice wine, white pepper, and salt to taste. Stir well and continue cooking until the vegetables are crisp-tender and the mushrooms are soft and cooked through.

    Add the rice wine, fish sauce, white pepper, and salt to the vegetables in the wok

    The Spruce / Sonia Bozzo

  8. Serve the stir-fried mixed vegetables with plain boiled rice and any other Southeast Asian meat or seafood dish.

    Vietnamese Stir-Fried Mixed Vegetables

    The Spruce / Sonia Bozzo

Tips

  • Cut all the vegetables so they are bite-size. The trick is to ensure that the vegetables are proportionate to each other in size so that they will all get cooked in roughly the same amount of time.
  • Properly cooked stir-fried vegetables mean that the vegetables retain some of their crunchy and crisp texture. If you like them a bit softer, keep cooking for another 10 to 20 seconds. The secret to a tasty stir-fried dish is cooking on high heat for an extremely short time. If you feel you would like to cook at a more leisurely pace, just cook on medium heat throughout the whole process for a minute.