про еду

про еду

вторник, 16 мая 2017 г.

Cambodian Vegetable Stir-Fry

In general, Cambodian dishes love to incorporate a balance of sweet, bitter, sour, and salty. This simple vegetable and noodle stir-fry is cooked in a delicious sauce that incorporates all those flavors with coconut sugar, pineapple purée, tamari, and salt. Fresh sliced chili in the vegetable mix adds a layer of heat while sesame oil adds distinct nuttiness. This is a simple, fragrant dish that can be thrown together in under 30 minutes and the sauce is perfect for those cleaning-out-the-fridge stir-fry days.




  • 1/2 a packet brown rice vermicelli noodles
  • 1 tablespoon of grapeseed oil
  • 2 drops of sesame oil
  • 4 green onions, ends removed and cut into small chunks
  • 1 clove garlic, chopped
  • 4 baby corns, cut into strips
  • 1/2 bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 small head of broccoli, cut into small florets
  • A handful of snow peas, cut into strips
  • 1 small zucchini, cut into long strips
  • 1 chili, chopped
  • Sesame seeds for sprinkling


  • 1/4 cup water
  • 2 tablespoons coconut sugar
  • 1/4 cup fresh pineapple purée
  • 2 tablespoons tamari
  • A pinch of salt


  1. Cook noodles according to package direction and prepare all the vegetables. Heat grapeseed oil and sesame oil in wok.
  2. Add green onions and cook for a few minutes. Add garlic and cook until fragrant.
  3. To make the sauce, purée about 1/2 a small pineapple (skin removed) in a blender. Mix all sauce ingredients together in a small bowl and set aside.
  4. Once vegetables are cooked to desired consistency add sauce and cook for another 2 minutes.
  5. Mix through cooked noodles and sprinkle with sesame seeds.

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