Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 tablespoon prahok (Cambodian fermented fish paste)
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup sliced carrots
- 1 cup sliced cabbage
- 1 cup sliced bok choy
- 1 cup sliced green beans
- 1 cup sliced mushrooms
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the prahok and stir-fry for 1-2 minutes until fragrant.
3. Add the sugar, fish sauce, oyster sauce, and soy sauce. Stir to combine.
4. Add the minced garlic and ginger and stir-fry for 1-2 minutes until fragrant.
5. Add the sliced red and green bell peppers, onion, carrots, and cabbage. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
6. Add the bok choy, green beans, and mushrooms. Stir-fry for another 2-3 minutes until the vegetables are cooked to your liking.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 27g
- Protein: 7g
- Fiber: 7g
- Sodium: 1150mg
Substitutions for ingredients:
- If prahok is not available, you can substitute with shrimp paste or fish sauce.
- You can use any combination of vegetables you like in this stir-fry.
Variations:
- Add sliced chicken, beef, or tofu for added protein.
- Add sliced chili peppers for extra heat.
- Use different sauces or seasonings to change up the flavor.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Stir-fry the vegetables in batches if your wok or skillet is not large enough to accommodate all the vegetables at once.
- Don't overcook the vegetables, they should still have a bit of crunch.
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 in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the vegetables are not cooking evenly, make sure to slice them thinly and evenly.
Food safety advice:
- Make sure to cook the vegetables to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Prahok is a traditional Cambodian ingredient made from fermented fish.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Cambodian