Best 2 A Vietnamese Stir Fry Recipes
In the vibrant tapestry of Vietnamese cuisine, stir-fries occupy a prominent place, embodying the nation's passion for fresh ingredients, bold flavors, and quick cooking techniques. Often served with rice as the centerpiece of a meal, Vietnamese stir-fries are characterized by their use of aromatic herbs, zesty sauces, and a symphony of textures that dance upon the palate. This article presents a culinary journey into the world of Vietnamese stir-fries, featuring a collection of enticing recipes that capture the essence of this beloved dish. From the classic stir-fried morning glory with its delightful crunch to the savory delight of stir-fried pork with lemongrass, each recipe unfolds a unique flavor story. Whether you seek vegetarian options or seafood extravaganzas, this article has something to satisfy every palate. So, embark on this culinary adventure and discover the vibrant flavors and captivating textures that define Vietnamese stir-fries.
Let's cook with our recipes!
A VIETNAMESE STIR-FRY
Of all the flavors that seem to bring out the rest of the cabbage family's earthy greenness, few work as effectively as those of Southeast Asia. Ginger, green onion, and garlic have a natural affinity with chlorophyll-rich vegetables of any sort, but the saltiness of the fish sauces with which Thai and Vietnamese cooks season their food does much for cabbage leaves. I often serve this with roast duck, which appreciates such seasoning, or as a side order for a mushroom stir-fry hot with chiles and soy.
Yield enough for 2 as a side dish
Number Of Ingredients 6
Steps:
- Bring a saucepan of deep water to a boil and salt it lightly. Wash the greens thoroughly. Peel the garlic and ginger, finely chop the garlic, and shred the ginger into matchsticklike strips. Trim the green onions and cut each into two or three.
- Warm the oil in a shallow pan or wok. Toss the garlic, ginger, and green onions in the oil until deep gold, verging on being lightly browned and fragrant. Drop the greens, whole or shredded as you wish, into the boiling water. Leave for only a minute or so before draining. Pour the fish sauce in with the garlic and ginger-it will spit and sizzle-then toss with the greens and eat.
SPICY VIETNAMESE STIR-FRY WITH CHICKEN
Make and share this Spicy Vietnamese Stir-Fry With Chicken recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time P1DT20m
Yield 4-5 serving(s)
Number Of Ingredients 30
Steps:
- To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
- To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
- To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
- Return to a boil and cook briefly until thickened.
- To serve: Spoon stir-fry over rice; garnish with lime and cilantro.
Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8
Tips:
- Use fresh ingredients whenever possible: Fresh vegetables and herbs will give your stir-fry the best flavor.
- Cut your vegetables into uniform pieces: This will help them cook evenly.
- Marinate your meat or tofu: This will help to tenderize it and add flavor.
- Use a hot wok or skillet: This will help to sear the meat or tofu and prevent it from sticking.
- Stir-fry in small batches: This will help to prevent the food from overcrowding the pan and becoming soggy.
- Add the sauce at the end: This will help to prevent it from burning.
- Serve immediately: Stir-fries are best served hot and fresh.
Conclusion:
Vietnamese stir-fries are a quick, easy, and delicious way to get your daily dose of vegetables. They're also a great way to use up leftover meat or tofu. With a few simple tips, you can make a Vietnamese stir-fry that is both healthy and flavorful.
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