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.

CAMBODIAN VEGETABLE STIR-FRY [VEGAN, GLUTEN-FREE]

INGREDIENTS

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

PREPARATION

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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