Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp

By Mark Bittman

Updated August 11, 2024

Total Time
30 minutes
Rating
4(105)
Comments
Read comments

Featured in: THE MINIMALIST; Complying With Marching Orders

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 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

  • ½ 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

  • ½ teaspoon ground black pepper, or to taste

  • Salt if necessary

  • Cooked brown rice

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 43 milligrams cholesterol; 186 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 3 grams fiber; 940 milligrams sodium; 14 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Add ¼ 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
105 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Pam

While this was a relatively simple dish to prepare, it lacked the complexity of flavor so wonderful in Vietnamese cooking. I would not make it again.

Pam

While this was a relatively simple dish to prepare, it lacked the complexity of flavor so wonderful in Vietnamese cooking. I would not make it again.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.