Stir-Fried Vegetables, Vietnamese Style

Makes: 4 servings

Time: 30 minutes

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Lots of garlic and lots of black pepper are the keys to this simple but flavorful stir-fry.

Normally, when adding broccoli to a mixed vegetable stir-fry, I would blanch it to cut down on its cook time. But because this stir-fry starts with the broccoli, it’s not necessary.

Other vegetables you can use: Really, any assortment you like, provided you cook each vegetable alone to make sure they are all cooked perfectly.

• ¼ cup good-quality vegetable oil
• 1 cup broccoli or cauliflower florets, in about 1-inch pieces
• 2 carrots, thinly sliced
• ½ cup snow peas or sugar snap peas, trimmed
• 1 medium to large onion, thinly sliced
• 2 dried chiles
• 1 tablespoon minced garlic
• 2 tablespoons Fishless Fish Sauce (page 656) or soy sauce (or to taste)
• 1 teaspoon black pepper (or to taste)
• Salt

1. Put 1 tablespoon of the oil in a nonstick skillet over high heat. When it’s hot, add the broccoli. Cook, stirring occasionally, for about a minute, then add 2 tablespoons water. Continue to cook and stir until the vegetable is crisp-tender, about 5 minutes. Remove from the pan and repeat the process with the carrots, then the snow peas.
2. Put a little more oil in the pan and add the onion. Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes. Add the chiles and garlic and cook for another 30 seconds.
3. Add ¼ cup water, the sauce, and the pepper; return the cooked vegetables to the pan. Cook, stirring, until the vegetables are lightly coated. Taste and adjust the seasoning, adding salt if necessary, and serve.