VIETNAMESE STIR-FRIED VEGETABLES WITH CHICKEN OR SHRIMP

Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp image

Provided by Mark Bittman

Categories dinner, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

4 tablespoons neutral oil, like grapeseed or corn
1 cup broccoli or cauliflower florets in 1-inch pieces
2 medium carrots, peeled and thinly sliced
1/2 cup snow peas, trimmed
1 medium or large onion, thinly sliced
2 dried hot chilies, whole
1 tablespoon minced garlic
8 ounces chopped boneless chicken or shelled shrimp
2 tablespoons nam pla (fish sauce) or soy sauce, or to taste
1/2 teaspoon ground black pepper, or to taste
Salt if necessary
Cooked brown rice

Steps:

Put 1 tablespoon oil in a nonstick skillet or wok over high heat; a minute later add broccoli or cauliflower. Cook, stirring occasionally, for about a minute, then add 2 tablespoons water. Continue to cook and stir until vegetable is crisp-tender, about 5 minutes. Remove and repeat procedure with carrots, then snow peas. Set vegetables aside.
Put a little more oil in pan, and add onion. Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes. Add chilies and garlic along with chicken or shrimp and cook, stirring, another minute or so.
Add 1/4 cup water, nam pla and pepper; return cooked vegetables to pan. Cook, stirring, until mixture is combined and lightly sauced, then taste and adjust seasoning if necessary. Serve with brown rice.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 940 milligrams, Sugar 6 grams, TransFat 0 grams