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Stir-Fried Vegetables

August 31, 2009 by Ainsley H

The Thai adopted the Chinese technique of stir-frying to preserve the color, fresh flavor, and texture of each vegetable. Only the best vegetables are selected. Any assortment of vegetables can be used in this recipe.*

Stir-Fried Vegetables

INGREDIENTS:
1 tbsp. vegetable oil
1 small onion, peeled and sliced
2 cups bite-sized pieces of mixed fresh vegetables**
1 tbsp. fish sauce
1 1/2 tsp. sugar
1/4 tsp. pepper

* For a more colorful dish, include vegetables of different colors. For green, white, and yellow, use green beans or broccoli, sliced cabbage or cauliflower or mushrooms, and yellow carrots or squash.

METHOD:
1. In a large skillet or wok, heat oil over high heat for 1 minute.

2. Fry onion over high heat, stirring constantly, for 3 minutes, or until tender.

3. Add mixed vegetables. Cook for 2 to 4 minutes, stirring constantly, until thickest vegetable is crisp-tender.

4. Add fish sauce, sugar, and pepper and stir.

5. Serve hot with rice.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4

** For a quick version of this recipe, use a 10- or 14-oz. can of mixed stir-fry vegetables, drained, instead of the fresh vegetables. If this isn’t quite 2 cups, add a bit more from a second can, or add a fresh vegetable or two until you have 2 cups.