์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Lao Lemongrass Vegetable Stir-Fry
A vibrant and aromatic stir-fry featuring a medley of fresh vegetables infused with the zesty flavors of lemongrass, garlic, and a hint of chili. This dish is a staple in Lao cuisine, often served as a side or a light main course with sticky rice.
๐ง ์ฌ๋ฃ
- 2 tbsp Vegetable oil
- 4 cloves Garlic(minced)
- 2 stalks Lemongrass(tender inner part only, finely chopped)
- 1 cup Broccoli florets
- 1 cup Carrots(julienned)
- 1 medium Bell pepper (any color)(sliced)
- 1 medium Zucchini(sliced)
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 0.5 tsp Red chili flakes(or to taste)
- 1 cup Bean sprouts
- 0.25 cup Fresh cilantro(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 2
Add minced garlic and chopped lemongrass. Stir-fry for about 30 seconds until fragrant.
- 3
Add broccoli florets and julienned carrots. Stir-fry for 2-3 minutes until they begin to soften.
- 4
Add sliced bell pepper and zucchini. Continue to stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- 5
In a small bowl, whisk together soy sauce, fish sauce, brown sugar, and red chili flakes.
- 6
Pour the sauce mixture over the vegetables in the wok. Stir well to coat.
- 7
Add bean sprouts and stir-fry for 1 minute more, until they are slightly wilted.
- 8
Garnish with fresh cilantro and serve immediately with sticky rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your wok or skillet is hot before adding ingredients for a proper stir-fry.
- โDon't overcook the vegetables; they should remain slightly crisp.
- โAdjust the amount of chili flakes to your preferred level of spice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like snap peas, mushrooms, or baby corn.
- Include a protein source like thinly sliced chicken, beef, or tofu.