Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Garlic Squash Blossom Stir-Fry
A delicate and aromatic Vietnamese-inspired dish featuring tender squash blossoms infused with fragrant garlic. This light stir-fry celebrates the subtle floral notes of the blossoms while the garlic provides a savory, pungent depth characteristic of Vietnamese cuisine.
27 min
Easy
2 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet2/10
Salty7/10
Sour0/10
Umami7/10
Spicy1/10
🥄 Texture
The squash blossoms are tender and delicate with a lightly wilted, almost silky mouthfeel from quick stir-frying. A thin cornstarch glaze gives a slight slickness that helps the blossoms and garlic cling together, while the minced garlic and green onion add occasional small bits of bite.
👃 Aroma
Garlic is the dominant aromatic note, bright and toasty from quick frying, backed by the savory, fishy-umami scent of fish sauce and soy. Floral, green notes from the squash blossoms and a hint of white pepper and green onion round out the aroma, with optional fresh chili adding a brief sharpness.
🍷 Pairs Well With
A crisp dry white (Sauvignon Blanc or a dry Riesling) or a light lager balances the savory, garlicky flavors; jasmine tea is a good non-alcoholic option.
🥗 Side Dishes
Steamed jasmine rice, a light clear Vietnamese soup (canh) or simple vegetable broth, and quick pickled carrots/daikon (do chua) or a crisp cucumber salad to cut the richness
Ingredients(11 items)
- 112 squash blossoms (cleaned, stems removed)
- 28 cloves garlic (minced)
- 32 tablespoons fish sauce
- 41 tablespoon soy sauce
- 51 teaspoon sugar
- 62 tablespoons vegetable oil
- 71/4 teaspoon white pepper
- 81/2 cup water
- 91 teaspoon cornstarch (mixed with 2 tablespoons water for slurry)
- 102 green onions (chopped, for garnish)
- 111 red chili (thinly sliced, optional garnish)
Nutrition Information(per serving)
145
Calories
4.2g
Protein
12.3g
Carbs
9.5g
Fat
Instructions
- 1
Clean the squash blossoms gently by removing the stem and any dirt. Rinse carefully and pat dry with paper towels to prevent them from becoming soggy during cooking.
- 2
Mince the garlic cloves finely, ensuring uniform size for even cooking and consistent flavor distribution throughout the dish.
- 3
In a small bowl, combine fish sauce, soy sauce, sugar, and white pepper. Stir until the sugar dissolves completely. Set this sauce mixture aside.
- 4
Heat the vegetable oil in a wok or large skillet over medium-high heat until it shimmers and is hot but not smoking.
- 5
Add the minced garlic to the hot oil and stir-fry for 30 seconds to 1 minute until fragrant, being careful not to burn it as burnt garlic becomes bitter.
- 6
Gently add the squash blossoms to the wok, stirring carefully to avoid breaking them apart. Stir-fry for 2-3 minutes until they begin to soften slightly.
- 7
Pour the prepared sauce mixture over the squash blossoms and add the water. Gently toss to combine all ingredients.
- 8
Allow the mixture to simmer for 2-3 minutes, letting the flavors meld together while the blossoms continue to soften.
- 9
Create a cornstarch slurry by mixing cornstarch with 2 tablespoons of water. Slowly pour this into the wok while stirring gently to thicken the sauce slightly, creating a light glaze.
- 10
Cook for an additional 1-2 minutes until the sauce reaches your desired consistency and coats the squash blossoms evenly.
- 11
Transfer the stir-fry to a serving plate and garnish with chopped green onions and sliced red chili if desired.
- 12
Serve immediately while the squash blossoms are still tender and the dish is warm.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!