Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp

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.
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4 servings

Preparation

1. 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.
2. 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.
3. 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