|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 7g||24%|
|*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.|
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
- 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, cut in half if long
- 2 tablespoons oil
- 2 finely chopped cloves of garlic
- 1/2 cup diced red bell pepper
- A few slices of zucchini
- 4 to 6 mushrooms (button or shiitake are recommended), sliced
- 2 tablespoons fish sauce
- 1 tablespoon rice wine
- 1/2 teaspoon ground white pepper
Gather the ingredients.
In a pot or wok, bring 10 cups of water to a boil and add a teaspoon of salt.
Blanch the broccoli, cauliflower, green beans, carrots, and baby corn for 30 seconds.
Remove and submerge these vegetables for ten seconds in cold water so that they do not get overcooked. Drain the vegetables.
Heat the oil in a wok or large pan over low heat. Fry the garlic until golden brown, about 20 seconds.
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.
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.
Serve the stir-fried mixed vegetables with plain boiled rice and any other Southeast Asian meat or seafood dish.
- 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.