Ingredients with Measurements:
- 1/4 cup patis (fish sauce)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons grated ginger
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 bell peppers, sliced
- 2 cups sliced carrots
- 2 cups sliced zucchini
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, whisk together the patis, brown sugar, water, and grated ginger until the sugar is dissolved. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced onion and cook for 2-3 minutes until softened.
4. Add the sliced bell peppers, carrots, and zucchini to the skillet and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. Pour the patis and ginger glaze over the vegetables and stir to coat evenly.
6. Season with salt and pepper to taste.
7. Cook for an additional 2-3 minutes until the glaze has thickened and the vegetables are fully coated.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 7g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Soy sauce can be used as a substitute for patis.
- Honey or maple syrup can be used as a substitute for brown sugar.
- Any combination of vegetables can be used, such as broccoli, cauliflower, or snow peas.
Variations:
- Add sliced chicken or shrimp for a protein boost.
- Use different glazes, such as teriyaki or hoisin sauce.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcook the vegetables to maintain their texture and color.
- Adjust the amount of glaze to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed edamame or dumplings.
Troubleshooting advice:
- If the glaze is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.
Food safety advice:
- Make sure to cook the vegetables to a safe temperature of 165°F.
Food history:
- Patis is a common ingredient in Filipino cuisine, often used as a seasoning or dipping sauce.
Flavor profiles:
- Salty, sweet, and savory with a hint of ginger.
Serving suggestions:
- Serve hot as a main dish or side dish.
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