VIETNAMESE STIR-FRY
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
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
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
VIETNAMESE TAMARIND PORK STIR-FRY
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly, posting (untried by me) for the ZWT event.
Provided by diner524
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Flavor Step - Mix all the marinade ingredients together in a bowl and toss the pork strips in the marinade until they are well coated. Marinate for 30 minutes at room temperature.
- Heat 1-1/2 teaspoons of the oil in a wok or heavy skillet over the highest heat. Stir-fry the red bell peppers for 2 minutes. Remove and set aside.
- Remove the meat from the marinade, saving the marinade.
- Add the remaining 1-1/2 teaspoons oil and the meat to the pan and stir-fry until the strips are just cooked through and no longer pink inside, 2 to 3 minutes.
- Add the reserved marinade, the fish sauce, green onions or scallions, pineapple, and the peppers and cook, stirring often, until most of the liquid has evaporated and the sauce coats the pork, 1 to 2 minutes.
- Spoon the meat and sauce into a bowl, sprinkle with the chopped mint, and serve.
Nutrition Facts : Calories 412.6, Fat 25.1, SaturatedFat 8, Cholesterol 108, Sodium 1189.3, Carbohydrate 9.6, Fiber 1.9, Sugar 5.9, Protein 35.7
GLUTEN FREE, LOW GI, VIETNAMESE PORK STIR-FRY
Yes, both Gluten free and low GI! A good dish, I go heavy on the cilantro, and suggest using a wok if you have one. The time includes the marinading.
Provided by kelly in TO
Categories One Dish Meal
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the marinade, place pork strips, fish sauce, lime juice, brown sugar, ginger, chillies and garlic in a bowl. Toss well to combine and set aside, covered, in the refrigerator to marinate for 3 hours.
- For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
- Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add half the pork strips and stir fry for 2 minutes until browned and just cooked through. Remove the pork from the pan, set aside on a plate. Repeat cooking the remaining pork in 1 tablespoon of oil.
- Heat the remaining tablespoon oil in the wok, add the red pepper, snow peas and celery and stir fry over high heat for 2 minutes. Add the rice noodles and mix.
- In a small bowl, mix the cornflour together with a little vegetable stock to form a paste. Gradually add the remaining vegetable stock until well blended. Pour over the vegetables and noodles, heating on high until thickened.
- Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.
Nutrition Facts : Calories 460.5, Fat 34.2, SaturatedFat 9.7, Cholesterol 91.4, Sodium 436.1, Carbohydrate 13.2, Fiber 3.1, Sugar 7.3, Protein 24.7
VIETNAMESE BEEF STIR-FRY WITH LYCHEES
Posted for ZWT6. The recipe recommends fresh lychees but I imagine you could use canned if you can't find them. Prep time does not include 30 minute marinating time.
Provided by noway
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Skin and remove cores from lychees.
- Slice beef thinly. Prepare marinade and marinate beef for half an hour.
- Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
- In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
- Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
- In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
- Sizzle 1 tsp of wine.
- Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
- Pour in thickening.
- Serve over rice.
Nutrition Facts : Calories 478.9, Fat 34, SaturatedFat 12.1, Cholesterol 37.4, Sodium 372.9, Carbohydrate 36.4, Fiber 2.4, Sugar 6.2, Protein 6.8
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.
VIETNAMESE STIR FRY NOODLES FOR 2
Categories Pasta Stir-Fry Low Fat Quick & Easy Low Sodium Low/No Sugar
Yield 2 people
Number Of Ingredients 11
Steps:
- Step 1: Cook Noodles - see "Prepare 1 Serving of Noodle" instructions. Set Noddles aside. Step 2: Heat Canola oil in a large frying pan. Set on medium-high heat. Add Garlic. Stir Garlic frequently until Garlic is browned. Add Beef/ Chicken/ Tofu. Saute approx 3 minutes until cooked through. Step 3: Add Celery, Red Bell Peper, Bok Choy and Mushrooms. Saute approx. 2 minutes. Add Sea salt to taste. Step 4: Stir in Noodles. Mix thoroughly for one minutes. Turn off heat. Step 5: Sprinkle Cilantro on top. Add Black Peper to taste. Squezze Lime all over
VIETNAMESE-STYLE BROCCOLI STIR-FRY
Make and share this Vietnamese-Style Broccoli Stir-Fry recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the broth, sauces and sugar.
- In a wok or large skillet, stir-fry the broccoli in the sesame and peanut oil for 1 minute. Add the garlic and ginger. Sstir-fry for 1 minute. Add the sauce mixture and cook for 1 minute.
- Dissolve the cornstarch in the water and stir into the broccoli stir-fry. Cook for 1 minute.
- Serve with Lemongrass Chicken Skewers.
Nutrition Facts : Calories 78.3, Fat 5, SaturatedFat 0.8, Sodium 236.1, Carbohydrate 7.1, Fiber 0.1, Sugar 1.2, Protein 2.9
VIETNAMESE STIR-FRY SAUCE*
Steps:
- In a small saucepan, bring the stock to a boil. Remove from the heat and add the fish sauce and sugar; stir until the sugar is dissolved. Let cool.
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