Vietnamese Stir Fry

by | Nov 1, 2021 | Asian, Featured Post, Healthy Gourmet with Serious Foodie, RECIPES, Serious Foodie Vietnamese Stir Fry Sauce, TSF Products, TSF Sauces, Vietnamese Stir Fry and Dipping Sauce | 0 comments

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Vietnamese Stir Fry Sauce

There is nothing like the color, flavor, crunchy, and fresh simplicity of a Vietnamese stir fry bowl. Typical Vietnamese ingredients hit every deliciously addictive note that you can find – sweet, sour, salty, spicy, umami. The hardest part, we found, was creating the flavorful sauce without having to buy a ton of ingredients.

Vietnamese Stir Fry – What’s the Difference?

Stir fry is a quick, healthy method, and our version of Vietnamese stir fry can create an amazing flavor-filled experience any day of the week.  The Serious Foodie Vietnamese Stir Fry sauce is one of our most unique products.  The sauce is inspired by the flavors of lime/lime, garlic, and herbs that are at the core of Vietnamese cooking.  Add some of our Vietnamese Sweet Chili Sauce to bring a bit of spice to this dish.

In the Guide Vietnam description of Vietnamese cooking, one of the hallmarks of Vietnamese cooking is “Unlike the Chinese, the Vietnamese use a minimal amount of oil while cooking.”  So, you are see why Vietnamese cuisine is often considered as one of the healthiest foods in the world.  The aim of this recipe, as well as all of our Vietnamese-inspired recipes, is to preserve the freshness and natural taste of food as much as possible.

If you want to learn more about Vietnamese cuisine, check out Vicky Pham’s website about Vietnamese home cooking.  We love her simple, healthy recipes, and we especially love her easy how-to YouTube channel.

If you also crave a Vietnamese dinner, and either don’t want take-out, delivery, or don’t have a decent Vietnamese in your zip code, Serious Foodie has now made it very simple with the Serious Foodie Ginger Lime Vietnamese Stir Fry Sauce (click HERE to Buy Now), Vietnamese Sweet Chili Hot Sauce (click HERE to Buy Now), Vietnamese Set, and Pho Kit (click HERE to Buy Now).

With this recipe, you can modify it to create a fully keto dish – just add more protein and remove the soba noodles.

 

Check out our other Asian-inspired recipes:

Vietnamese Stir Fry

Any combination of vegetables that will stir fry (hold flavor and texture) will work in this recipe. Chicken or tofu is an easy substitute for the protein - if you use beef or pork, you might want to thin-slice and marinate in the sauce for 2-4 hours before cooking.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 people

Ingredients
  

  • 8 ounces extra firm tofu It is important to use extra firm
  • 2 tablespoons corn starch
  • 2 tablespoons neutral vegetable oil We use grapeseed oil
  • 2 scallion Sliced, on a bias
  • 1/2 medium Sweet onion Julienne sliced
  • 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
  • 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
  • Salt and Pepper To taste

Instructions
 

  • Pat dry both sides of the steak.  Liberally season the steak with the Serious Foodie Seattle Espresso Rub.  Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
  • Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
  • To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
  • Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
  • Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/

Notes

Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?"  The red color comes from food coloring.  If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores.  One teaspoon added to the yogurt marinade works just fine.
This same marinade works well with lamb, or a meaty fish such as swordfish.

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