Vietnamese Stir Fry
Any combination of vegetables that will stir fry (hold flavor and texture) will work in this recipe. Chicken or tofu is an easy substitute for the protein – if you use beef or pork, you might want to thin-slice and marinate in the sauce for 2-4 hours before cooking.
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. After cleaning the shrimp, place in a bowl and add about 1/4 of the Ginger/Lime Vietnamese Sauce, and toss the shrimp to completely coat. Cover, then place back in the refrigerator for at least 1 hour (best if overnight).
  2. Place the oil in a wok or large frying pan, and put on high heat. Stir fry all the vegetables. Remove temporarily. Salt and pepper to taste.
  3. Add the shrimp to the hot pan, and stir fry until done (about 5 minutes – when the shrimp are evenly pink). Add back the vegetables, and the remaining Ginger/Lime Vietnamese Sauce. Heat evenly, and remove from heat.
  4. Place noodles or rice in a bowl, then add the stir fry. Garnish with remaining scallion greens.
  5. Optional: Use the Serious Foodie Vietnamese Sweet Chili Sauce to pump up the spice of this dish. You can stir it into the dish, or serve it as a dipping sauce.
Recipe Notes

Want something spicier to blend in?  How about the ASIAN SPICY CONDIMENT set.

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