Weeknight Vegetable Stir-Fry (Rau Xào Thập Cẩm)
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Reprinted with permission from Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea by Andrea Nguyen, copyright © 2023. Published by Ten Speed Press, an imprint of Penguin Random House. Photographs copyright © 2023 by Aubrie Pick.
Several times a week, I rely on this versatile vegetable stir-fry to put a fast, tasty side on the table. It features a green veggie that’s cut on a steep diagonal to ensure the pieces cook quickly and absorb flavors well. One or two other vegetables play supporting roles by adding contrasting color, flavor, and texture. Simply seasoning with ginger, garlic, and salt during the steam-cooking process allows the vegetable’s flavors to brightly shine. Choose what’s freshest and in season to produce a winning dish every time. A carbon-steel skillet or wok heats up well to cook this dish in a flash; whatever you choose, have a lid handy.
Variation: Don’t want to do a mixed-vegetable stir-fry? Use this recipe to cook 1 1⁄4 lbs. asparagus or green beans. The seasonings and cooking remain the same.
Pro tip: Line up all the ingredients near the stove because the cooking happens fast.
This recipe, and others like it, can be found in the article “These Easy Healthy Vietnamese Recipes Will Elevate Your Weeknight Dinners.”
How to Make It
1
Trim the ends of the asparagus, then slice the stalks on a steep diagonal into 2-inch-long pieces and put them into a bowl. Cut the carrot into slices a scant 1⁄4-inch thick and 2 inches long; this ensures they’ll cook at the same rate as the asparagus. If using mushrooms, cut the stems and caps into 1/3-inch-thick slices or tear into large bite-size pieces. Add to the bowl of asparagus.
2
Set a 14-inch wok or 12-inch nonstick or carbon-steel skillet over high heat on one of your largest burners and swirl in the neutral oil. When the oil ripples, toss in the ginger and garlic. Rapidly press down and stir them to release their aroma. Dump in the vegetables and sprinkle with the salt. Stir and toss for about 1 minute, until the vegetables look glossy with brighter color.
3
Spread out the vegetables to cover the pan bottom, add the water, cover, and then reduce the heat to medium-high. Let the veggies steam-cook 2 minutes, stirring midway and spreading them out again. When the boiling sounds start turning into a crackling noise (which signals water evaporation), uncover and quickly flip and stir the vegetables, about 1 minute, until no more liquid remains. If needed, turn the heat to high to hasten cooking and thus prevent overcooking. If the vegetables are too firm, add a splash of water and cook 1 to 2 minutes longer. When the veggies are done, they should look lightly glazed. Transfer to a plate or shallow bowl, discard the ginger and garlic if you spot them, and serve immediately.
Ingredients
1 lb asparagus or other green vegetable (such as celery or green beans)
4 oz carrot, watermelon radish (peeled if skin is tough), or fresh mushrooms (such as cremini, shiitake, or maitake), or a combination—kohlrabi may be used instead of carrot or radish; peel and quarter it before slicing
1 ½ tbsp neutral oil (such as canola or peanut)
3 thin slices ginger, unpeeled and smashed with the flat side of a knife
1 large garlic clove, gently smashed
1⁄4 tsp plus 1/8 tsp fine sea salt
2 tbsp water, plus more as needed
Directions
1
Trim the ends of the asparagus, then slice the stalks on a steep diagonal into 2-inch-long pieces and put them into a bowl. Cut the carrot into slices a scant 1⁄4-inch thick and 2 inches long; this ensures they’ll cook at the same rate as the asparagus. If using mushrooms, cut the stems and caps into 1/3-inch-thick slices or tear into large bite-size pieces. Add to the bowl of asparagus.
2
Set a 14-inch wok or 12-inch nonstick or carbon-steel skillet over high heat on one of your largest burners and swirl in the neutral oil. When the oil ripples, toss in the ginger and garlic. Rapidly press down and stir them to release their aroma. Dump in the vegetables and sprinkle with the salt. Stir and toss for about 1 minute, until the vegetables look glossy with brighter color.
3
Spread out the vegetables to cover the pan bottom, add the water, cover, and then reduce the heat to medium-high. Let the veggies steam-cook 2 minutes, stirring midway and spreading them out again. When the boiling sounds start turning into a crackling noise (which signals water evaporation), uncover and quickly flip and stir the vegetables, about 1 minute, until no more liquid remains. If needed, turn the heat to high to hasten cooking and thus prevent overcooking. If the vegetables are too firm, add a splash of water and cook 1 to 2 minutes longer. When the veggies are done, they should look lightly glazed. Transfer to a plate or shallow bowl, discard the ginger and garlic if you spot them, and serve immediately.
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