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.
CAMBODIAN VEGETABLE STIR-FRY [VEGAN, GLUTEN-FREE]
FOR THE STIR-FRY:
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
FOR THE CAMBODIAN SAUCE:
1/4 cup water
2 tablespoons coconut sugar
1/4 cup fresh pineapple purée
2 tablespoons tamari
A pinch of salt
Cook noodles according to package direction and prepare all the vegetables. Heat grapeseed oil and sesame oil in wok.
Add green onions and cook for a few minutes. Add garlic and cook until fragrant.
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.
Once vegetables are cooked to desired consistency add sauce and cook for another 2 minutes.
Mix through cooked noodles and sprinkle with sesame seeds.