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.
Ingredients
- 1 to 1.5 pounds large or extra large shrimp de-veined, shells removed. (You can also use any other protein - pork, chicken, beef, and tofu work well).
- 1 bottle Serious Foodie Ginger Lime Vietnamese Stir Fry Sauce
- 1-2 tablespoons vegetable oil canola or safflower works best
- 1/2 pound broccoli flowerettes (if large, cut each in half) Brussel sprouts, broccolini, or any other cruciferious vegetable will work
- 1/2 pound baby carrots cut in half
- 2-3 green scallions, sliced on the bias save about 1/4 of the greens to garnish
- 1/2 cup shredded purple cabbage
- Salt and pepper to taste
- Cooked Soba noodles or brown rice
- 1 bottle Serious Foodie Vietnamese Sweet Chili Sauce Optional
Instructions
- 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).
- 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.
- 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.
- Place noodles or rice in a bowl, then add the stir fry. Garnish with remaining scallion greens.
- 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.
Notes
Want something spicier to blend in? How about the ASIAN SPICY CONDIMENT set.
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