Vietnamese Vegetable Stir Fry
September 19, 2020
"This light dish is unique as well as fun. Each diner wraps the vegetables and fresh mint in lettuce leaves and dips them in sauce."
- Serving Size: 1 (564.4 g)
- Calories 195.1
- Total Fat - 4.4 g
- Saturated Fat - 2.9 g
- Cholesterol - 0 mg
- Sodium - 2579.5 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 9.5 g
- Sugars - 20.9 g
- Protein - 7.4 g
- Calcium - 154.8 mg
- Iron - 3.1 mg
- Vitamin C - 87.6 mg
- Thiamin - 0.2 mg
In a small bowl, combine 2 tablespoons of the soy sauce and 1 tablespoon of the sugar with the vegetable broth and garlic. Stir to mix well.
In a wok, heat the vegetable oil over high heat.
Add the leeks and ginger and cook until the leeks start to soften, about 2 minutes.
Add the carrot, shiitake mushrooms, bell pepper, and cucumber.
Cook, stirring frequently, until the carrot is tender but still firm, about 5 minutes.
Reduce the heat to medium-low.
Add the bean sprouts and snow peas, then immediately stir in the reserved sauce.
Cover and cook just until the sprouts are slightly wilted, about 1 minute.
In a small attractive bowl, combine the remaining 1/4 cup soy sauce and 1 tablespoon sugar with the lime juice and hot oil.
Stir to dissolve the sugar. Serve the vegetables on one platter and the lettuce, dipping sauce, and lime wedges on another.
To eat, place a small amount of the vegetable stir-fry in a large lettuce leaf; top with mint, then wrap.
Dip in the sauce and eat.
Tips & Variations
No special items needed.