Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Stir-Fried Vegetables with Garlic and Tomato
A vibrant and healthy Vietnamese-inspired stir-fry featuring fresh waxy corn, white asparagus, and peas tossed with aromatic garlic and juicy tomatoes. This light yet satisfying dish captures the essence of Vietnamese vegetable cooking with its balance of fresh flavors and tender-crisp textures.
27 min
Easy
4 servings
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Taste Profile
Sweet5/10
Salty7/10
Sour2/10
Umami6/10
Spicy1/10
🥄 Texture
Tender-crisp vegetables with a slight bite from the asparagus and the snap of peas and waxy corn kernels. Tomatoes break down slightly into a light sauce coating the veg, giving occasional juicy bursts.
👃 Aroma
Pronounced garlicky and savory notes from the stir-fry oil and fish sauce, rounded by a fresh, green vegetal scent from peas and asparagus. Ripe tomato sweetness and a faint warm peppery note from white pepper finish the aroma.
🍷 Pairs Well With
Jasmine tea (hot or iced) or a crisp, dry white wine such as Sauvignon Blanc to cut the savory richness and refresh the palate.
🥗 Side Dishes
Steamed jasmine rice, lightly grilled or poached fish, simple cucumber salad with rice vinegar, or fresh Vietnamese spring rolls.
Ingredients(11 items)
- 13 cloves garlic (minced)
- 22 medium tomatoes (cut into wedges)
- 32 cups waxy corn (kernels, fresh or frozen)
- 41 pound white asparagus (cut into 2-inch pieces)
- 51.5 cups fresh peas (or frozen)
- 63 tablespoons fish sauce
- 72 tablespoons vegetable oil
- 81 tablespoon sugar
- 91/2 teaspoon white pepper
- 102 tablespoons water
- 111 teaspoon salt (or to taste)
Nutrition Information(per serving)
165
Calories
7.2g
Protein
18.3g
Carbs
8.5g
Fat
Instructions
- 1
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add the minced garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn it.
- 3
Add the white asparagus pieces and stir-fry for 2-3 minutes until they begin to soften slightly but remain crisp.
- 4
Add the waxy corn kernels and peas to the wok and continue stir-frying for another 2 minutes, stirring constantly.
- 5
Add the tomato wedges and gently fold them into the vegetable mixture, stirring for about 1 minute.
- 6
In a small bowl, mix together the fish sauce, sugar, white pepper, and water to create the sauce.
- 7
Pour the sauce over the vegetables and add salt to taste. Toss everything together well to coat evenly.
- 8
Continue cooking for 2-3 minutes, stirring occasionally, until the vegetables are tender-crisp and the sauce has reduced slightly.
- 9
Taste and adjust seasoning with additional fish sauce or salt if needed.
- 10
Transfer to a serving dish and serve immediately while hot.
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