Vietnamese Stir Fry Sauce Recipes
VIETNAMESE CARAMELISED PORK BOWLS
Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over high heat.
- Add the onion, ginger, garlic and chili and cook for 2 minutes.
- Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
- Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
- Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.
Nutrition Facts : ServingSize 153 g, Calories 341 kcal, Carbohydrate 17 g, Protein 22 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 782 mg, Fiber 1 g, Sugar 16 g
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
VIETNAMESE STIR-FRY NOODLES
A mélange of mixed vegetables and sauces, adds a twist to this simple yet mouth-watering noodle preparation.
Provided by Tarla Dalal
Categories Indian Noodles, Veg Noodles Stir-fry Quick Noodles Quick Stir-Fries Kids Noodles
Yield 4
Number Of Ingredients 14
Steps:
- Main ProcedureHeat the oil in a wok, add the onions and stir-fry for 1 minute.Add the carrots, baby corn , broccoli and mushrooms and stir-fry for a couple of minutes. Add ½ cup of water and vegetarian stock cube and bring to boil.Add the Oyster sauce, red chilli sauce, soya sauce, sugar, cornflour mixture, salt and pepper. Mix well and allow it to thicken slightly. Add the noodles and toss well.Serve immediately.
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- In a large bowl, mix together the beef, garlic, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon fish sauce and 1 tablespoon sugar. Let it sit for about 20 minutes at room temperature.
- In a small bowl, whisk the rice wine vinegar, wine, soy sauce, remaining tablespoon fish sauce, and remaining tablespoon sugar until combined. Set aside.
- In another small bowl, stir together the lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Heat 2 tablespoons of oil in the wok over high heat. Divide the beef, red onions and scallions into two portions. You will be cooking in batches.
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- In a medium bowl whisk the cornstarch and cold water together. Then add the oyster sauce, sugar, and sesame oil and continue to whisk until the sugar is dissolved. Set aside.
- In a large skillet or wok heat the sesame oil over medium heat. Add the beef to the skillet in a single layer and cook for 4 minutes before tossing it to brown the other sides for an additional minute.
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4.5/5 (2)Total Time 50 minsCuisine VietnameseCalories 192 per serving
- In a large wok/pan with high sides over medium heat, cook the whites of the green onions in 1 tbsp of oil. Once translucent, add the stems to the pan and stir to cook. You may need to add a splash of water (~2 tbsp) to get things moving along.
- Once the stems are bright green and almost tender (they should have a little bit of bite left at this stage), add the leaves of the gai lan and mushroom broth powder and cook until everything is tender. You may need to add another 2 tbsp of water here so the greens don't dry out.
VIETNAMESE LEMONGRASS CHICKEN STIR FRY - NEW YORK FOOD JOURNAL
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Cuisine VietnameseCategory Main CourseServings 2Total Time 30 mins
- Heat a wok over high heat until very hot. It's hot enough when a drop of water immediately evaporates. Add the oil and heat until shimmering but not smoking. Add the chicken and cook for 4 minutes, turning a few times, until browned on all sides.
- Leaving the chicken in the wok, carefully pour off most of the oil and rendered fat from the wok, and return the wok to medium-high heat. Add the shallots, bell peppers, and jalapeños and cook for about 2 minutes until softened. Add the garlic, lemongrass, and Thai chilis and cook for 30 seconds longer. Add the wine and stir briskly, deglazing the wok.
- Add the fish sauce, chicken stock, and sugar mixture, and the scallions, cook for 1 minute more until scallions have softened slightly.
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5/5 (15)Category Main CourseCuisine VietnameseCalories 356 per serving
- Transfer the chicken pieces into a bowl. Add turmeric, kosher salt, black pepper, and the optional chicken granulated bouillon. Stir to combine.
- In a large skillet, heat oil on high heat. Cook the chicken, skin side down for about 2-3 minutes then flip and continue cooking until the meat is fully cooked. Transfer the chicken to a plate and reserve about 2 tbsp of cooking oil to cook the other ingredients.
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- Combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper in a shallow dish. Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.
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