Five-vegetable Stir-fry

Five-vegetable Stir-fry Recipe from Cambodia and Laos

Region / culture: Cambodia, Laos | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Five-vegetable Stir-fry is a colorful and nutritious dish that is packed with a variety of vegetables and flavors. This stir-fry is a great way to incorporate a variety of vegetables into your diet and can be customized to suit your taste preferences.

History

Stir-frying is a cooking technique that originated in China and has been used for centuries to create flavorful and nutritious dishes. The combination of vegetables in this stir-fry recipe is a modern twist on traditional stir-fry dishes, incorporating a variety of colorful and nutrient-rich vegetables.

Ingredients

vegetable cooking spray
2 tsp vegetable oil
4 medium carrots, peeled and cut diagonally into 0.25" slices
1 large onion, cut into 1" pieces
1 large red bell pepper, cut into 1" triangles
3 cups broccoli florets
3 cups sliced red cabbage
0.5 cup low-salt chicken broth
3 tbsp chopped fresh mint

How to prepare

Prepare the vegetables by cutting them into attractive pieces.
Slice the florets from the stem into 0.33-inch thick slices.
Cut the onion into 0.13-inch thick slices and separate them.
Carve the carrot into clover leaf shapes and slice them.
Chiffonade the cabbage into 0.5-inch strands.
Cut the red pepper into squares and then diagonally halve each square.
Create flower shapes with the green onions.
Spray a large nonstick skillet with vegetable oil spray.
Heat 1 tsp of oil in the skillet over medium-high heat.
Add the carrots, onion, and bell pepper to the skillet.
Sauté for 6 minutes.
Add 1 tsp of oil, broccoli, and cabbage to the skillet.
Add the broth and stir-fry until the cabbage wilts and the vegetables are crisp-tender, about 8 minutes.
Stir in the mint.
Season with salt and pepper.

Variations

You can customize this stir-fry recipe by adding your favorite vegetables such as mushrooms, snow peas, or baby corn. You can also add protein sources such as tofu, shrimp, or chicken to make it a complete meal.

Cooking Tips & Tricks

Make sure to cut the vegetables into uniform sizes to ensure even cooking.

- Use a high heat and a large skillet to quickly cook the vegetables and retain their crisp texture.

- Add the vegetables to the skillet in the order of their cooking time, starting with the ones that take longer to cook.

- Stir-fry the vegetables quickly to retain their vibrant colors and nutrients.

Serving Suggestions

Five-vegetable Stir-fry can be served as a main dish with steamed rice or noodles, or as a side dish with grilled chicken or tofu. Garnish with fresh herbs or sesame seeds for added flavor.

Cooking Techniques

Stir-frying is a quick and easy cooking technique that involves cooking food in a hot skillet or wok with a small amount of oil. The key to successful stir-frying is to cook the ingredients quickly over high heat while constantly stirring to ensure even cooking.

Ingredient Substitutions

You can substitute any of the vegetables in this recipe with your favorite vegetables or whatever you have on hand. You can also use different herbs and spices to customize the flavor of the stir-fry.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to cook. This will save you time when you are ready to make the stir-fry.

Presentation Ideas

Serve the Five-vegetable Stir-fry in a large serving bowl or on individual plates. Garnish with fresh herbs or sesame seeds for a pop of color and flavor.

Pairing Recommendations

Five-vegetable Stir-fry pairs well with steamed rice, noodles, or quinoa. You can also serve it with a side of kimchi or pickled vegetables for added flavor.

Storage and Reheating Instructions

Store any leftovers of the Five-vegetable Stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Five-vegetable Stir-fry contains approximately 150 calories.

Carbohydrates

Each serving of Five-vegetable Stir-fry contains approximately 25 grams of carbohydrates.

Fats

Each serving of Five-vegetable Stir-fry contains approximately 5 grams of fats.

Proteins

Each serving of Five-vegetable Stir-fry contains approximately 4 grams of proteins.

Vitamins and minerals

Five-vegetable Stir-fry is rich in vitamins and minerals, including vitamin A, vitamin C, vitamin K, and potassium. These nutrients are essential for overall health and well-being.

Alergens

Five-vegetable Stir-fry is a vegetarian dish and does not contain any common allergens such as nuts, dairy, or gluten. However, if you have specific allergies, make sure to check the ingredients for any potential allergens.

Summary

Five-vegetable Stir-fry is a low-calorie, nutrient-rich dish that is packed with vitamins, minerals, and antioxidants. It is a healthy and delicious way to incorporate a variety of vegetables into your diet.

Summary

Five-vegetable Stir-fry is a delicious and nutritious dish that is easy to make and customizable to suit your taste preferences. Packed with vitamins, minerals, and antioxidants, this stir-fry is a healthy and flavorful addition to any meal. Enjoy this colorful and vibrant dish as a main course or side dish for a satisfying and nutritious meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day, and I was visiting my dear friend Mei Ling in her bustling kitchen. Mei Ling was an amazing cook, and I always loved watching her work her magic with ingredients. She had a way of infusing every dish she made with love and care.

On this particular day, Mei Ling was preparing a five-vegetable stir-fry that looked absolutely divine. The colors of the vegetables were vibrant and inviting, and the aroma that wafted from the wok was intoxicating. I couldn't wait to learn how to make it.

As Mei Ling chopped and diced, she shared the story of how she learned to make this dish. She told me that she had first tasted it when she was a young girl growing up in a small village in China. Her grandmother used to make it for her and her siblings, using whatever vegetables were in season. Mei Ling's grandmother had a magical touch in the kitchen, and Mei Ling had inherited that gift.

Mei Ling explained that the key to a good stir-fry was to use fresh, high-quality ingredients and to keep the cooking time short so that the vegetables retained their crunchiness. She showed me how to prepare each vegetable – carrots, bell peppers, broccoli, snap peas, and mushrooms – and how to season them with soy sauce, ginger, garlic, and a touch of honey for sweetness.

I watched in awe as Mei Ling tossed the vegetables in the hot wok, the sizzle of the oil and the aroma of the spices filling the air. She moved the vegetables around with quick, precise movements, ensuring that each piece was cooked evenly. The colors of the vegetables deepened, and I could tell that they were almost ready.

Finally, Mei Ling added a splash of vegetable broth to the wok and covered it with a lid to allow the steam to finish cooking the vegetables. The lid sizzled and steamed, and when Mei Ling lifted it off, the vegetables were perfectly cooked – tender yet still crisp.

I couldn't wait to taste the dish, and when Mei Ling served it up with a side of fluffy jasmine rice, I knew that I had just discovered a new favorite recipe. The flavors were bold and complex, with a perfect balance of savory and sweet. Each bite was a symphony of textures and tastes, and I savored every mouthful.

After that day, I made it a point to learn everything I could about making a perfect five-vegetable stir-fry. I practiced in my own kitchen, experimenting with different combinations of vegetables and seasonings until I found the perfect balance. I shared the dish with my family and friends, who all raved about it and begged for the recipe.

Over the years, I have continued to refine my five-vegetable stir-fry recipe, adding my own twist to Mei Ling's original version. I have passed it down to my own children and grandchildren, who now make it a regular part of their meal rotation. It has become a beloved family favorite, a dish that brings us all together around the dinner table.

I am grateful to Mei Ling for sharing her recipe with me and for inspiring me to become a better cook. Her love and passion for food have sparked a fire in me that continues to burn brightly. And every time I make a five-vegetable stir-fry, I am reminded of that warm summer day in Mei Ling's kitchen, where I first fell in love with the magic of cooking.