A Vietnamese Stir Fry Recipes

VIETNAMESE STIR-FRY

Vietnamese Stir-Fry image

This is a tangy stir-fry with beef and green beans. If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer!

Provided by gibsey23

Categories World Cuisine Recipes Asian Vietnamese

Time 2h55m

Yield 6

Number Of Ingredients 19

Ingredients

¼ cup olive oil
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
¼ cup fish sauce
¼ cup reduced-sodium soy sauce
1 dash sesame oil
2 pounds sirloin tip, thinly sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
3 green onions, cut into 2 inch pieces
1 large onion, thinly sliced
2 cups frozen whole green beans, partially thawed
½ cup reduced-sodium beef broth
2 tablespoons lime juice
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh mint
1 pinch red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 8.8 g, Cholesterol 101.3 mg, Fat 34.4 g, Fiber 2 g, Protein 31.7 g, SaturatedFat 10.8 g, Sodium 1174 mg, Sugar 3.1 g

SPICY VIETNAMESE STIR-FRY WITH CHICKEN

Spicy Vietnamese Stir-Fry With Chicken image

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

Ingredients

1 tablespoon toasted sesame oil
1 tablespoon fish sauce (nam pla)
1 tablespoon granulated sugar
1 tablespoon chili paste with garlic
3/4 teaspoon ground black pepper
18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips
1 1/2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 1/2 tablespoons grated fresh ginger
3/4 cup water
1 1/2 teaspoons granulated sugar
1/2 cup oyster sauce
1 tablespoon fish sauce
1/2 teaspoon chili paste with garlic
1 1/2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/4 lb green onion, cut into 1-inch pieces
1/4 lb mushroom, sliced
1 1/2 teaspoons thinly sliced fresh basil
1 1/2 teaspoons thinly sliced cilantro
1/4 lb snow peas, trimmed
1/4 lb broccoli floret
1 1/2 tablespoons cornstarch
3 tablespoons cold water
jasmine rice
lime wedge
fresh cilantro stem

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

VIETNAMESE STIR-FRIED VEGETABLES

Vietnamese Stir-Fried Vegetables image

This traditional recipe can be eaten by itself or as a component of a fine meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama.

Provided by Member 610488

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons vegetable oil
8 ounces firm tofu, drained cut into rectangular strips about 1-inch wide
2 shallots, thinly sliced
6 dried black mushrooms, soaked in hot water for 30 min drained stemmed thinly sliced
2 cups broccoli florets, blanched in boiling water and drained (cut through their stems into thin slices)
1 1/2 cups napa cabbage, shredded
1 1/2 cups bok choy, thinly sliced
2 tablespoons soy sauce, to taste
1/2 red bell pepper, thinly sliced

Steps:

Heat 2 tbsp of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.
Heat the remaining oil in a large skillet or saute pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds.
Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 tbsp water).
Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Nutrition Facts : Calories 211, Fat 16.3, SaturatedFat 2.3, Sodium 541.2, Carbohydrate 11.5, Fiber 2.1, Sugar 1.9, Protein 8.3

A VIETNAMESE STIR-FRY

A Vietnamese Stir-Fry image

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

Ingredients

Chinese greens or small cabbage leaves - 12 stems or small leaves
garlic - 2 large cloves
ginger - a thumb-sized piece
green onions - 6
peanut oil - 2 tablespoons
nam pla (Thai fish sauce) - a tablespoon

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.

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