| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 7g | 1g | 20g |
| sugars | fibre | protein | salt |
| 8g | 5g | 4g | 0.8g |
Why I Love Vietnamese Vegetarian Stir-Fried Vegetables
Today, we’re stepping out of the Big Apple and embarking on a gustatory journey to the vibrant streets of Vietnam with one of my cherished culinary loves – the Vegetarian Stir-Fried Vegetables. This Vietnamese recipe is a medley of bursting colors and unique textures, much like an edible mosaic that never fails to take my taste buds on an exotic trip.
A Tribute to Cultural Fusion
Just as New York City encompasses a rich blend of cultures, this Vietnamese stir-fry reflects a myriad of tastes and textures. It’s a beautiful ensemble of crisp vegetables and harmonious flavors that mix together as seamlessly as a cast performing on a Broadway stage. This dish reminds me of actor-turned-chef Madhur Jaffrey, who seamlessly transitions between her passion for storytelling and culinary exploration. While she’s not Vietnamese, her innovative amalgam of diverse cuisine showcases a universal love for food that transcends boundaries, much like this recipe does.
Perfect as a Standalone, Stellar in a Pairing
What I love about the Vegetarian Stir-Fried Vegetables is how it can confidently hold its own as a main course, and yet humbly pair with other dishes. Picture this stir-fry alongside a bowl of steaming jasmine rice, a serving of pho soup, or why not, a good ol’ lo mein dish for a more NYC sort of touch. If you’re in the mood for global culinary fusion, this recipe makes an excellent side to more western dishes, like a good grilled chicken or a hearty beef steak.
At the end of the day, good food brings people together – regardless of where the dish originates. And this recipe of Vegetarian Stir-Fried Vegetables, with its versatile nature and symphony of taste, does just that. So go ahead, fire up your woks, and let’s stir up not just some veggies, but also memories of new and exciting culinary explorations.
What You’ll Need
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 bell peppers, diced
- 2 medium-sized zucchini, sliced
- 2 medium-sized yellow squash, sliced
- 1 medium-sized red onion, sliced
- 2 medium-sized carrots, sliced
- 2 cups diced mushrooms
- 2 cups baby corn
- 1 tablesoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon sesame seeds
Method
Step One
Start by gathering all your ingredients. Ensure that all your vegetables are thoroughly washed and sliced/diced as needed.
Step Two
Heat 3 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced garlic. Stir it around the pan for about one minute until it becomes fragrant.
Step Three
Add the diced bell peppers, sliced zucchini, yellow squash, red onion, and carrots to the pan. Sauté the vegetables for around 5-7 minutes, or until they start softening.
Step Four
Introduce the diced mushrooms and baby corn to the pan. Continue to stir-fry all the vegetables together for another 5 minutes.
Step Five
Pour in the soy sauce, oyster sauce, and optional crushed red pepper flakes. Stir everything well so that all the vegetables are fully coated with the sauces.
Step Six
Apply salt and pepper to your taste. Keep stirring the mixture until all the vegetables are cooked to your desired level of tenderness.
Step Seven
Finally, sprinkle the chopped fresh basil leaves and sesame seeds over the stir-fry vegetables for an added aroma and texture. Toss the mixture a few more times to incorporate these last ingredients.
Step Eight
Serve your Vegetarian Stir-Fried Vegetables hot as a side dish or even a main meal. Enjoy this healthy and tasty veggie stir-fry!
