Ingredients
- 4 tablespoons neutral oil, like grapeseed or corn
- 1 cup broccoli or cauliflower florets in 1-inch pieces
- 2 medium carrots, peeled and thinly sliced
- ½ cup snow peas, trimmed
- 1 medium or large onion, thinly sliced
- 2 dried hot chilies, whole
- 1 tablespoon minced garlic
- 8 ounces chopped boneless chicken or shelled shrimp
- 2 tablespoons nam pla (fish sauce) or soy sauce, or to taste
- ½ teaspoon ground black pepper, or to taste
- Salt if necessary
- Cooked brown rice
- Nutritional Information
Nutritional analysis per serving (4 servings)
290 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 42 milligrams cholesterol; 777 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put 1 tablespoon oil in a nonstick skillet or wok over high heat; a minute later add broccoli or cauliflower. Cook, stirring occasionally, for about a minute, then add 2 tablespoons water. Continue to cook and stir until vegetable is crisp-tender, about 5 minutes. Remove and repeat procedure with carrots, then snow peas. Set vegetables aside.
- Put a little more oil in pan, and add onion. Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes. Add chilies and garlic along with chicken or shrimp and cook, stirring, another minute or so.
- Add 1/4 cup water, nam pla and pepper; return cooked vegetables to pan. Cook, stirring, until mixture is combined and lightly sauced, then taste and adjust seasoning if necessary. Serve with brown rice.
30 minutes
Dining and Cooking