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Cambodian Vegetable Stir-Fry
[Vegan, Gluten-Free]

TV By: Talida Voinea

Author Bio

I’m Talida and I blog at Hazel and Cacao. I adopted a whole foods plant-based... Read More

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Cambodian Vegetable Stir-Fry [Vegan, Gluten-Free]

Dairy Free

In general, Cambodian dishes love to incorporate a balance of sweet, bitter, sour, and salty. This simple vegetable and noodle stir-fry is cooked in a delicious sauce that incorporates all those flavors with coconut sugar, pineapple purée, tamari, and salt. Fresh sliced chili in the vegetable mix adds a layer... Read More

Ingredients You Need for Cambodian Vegetable Stir-Fry [Vegan, Gluten-Free]

For the Stir-Fry:

1/2 a packet brown rice vermicelli noodles
1 tablespoon of grapeseed oil
2 drops of sesame oil
4 green onions, ends removed and cut into small chunks
1 clove garlic, chopped
4 baby corns, cut into strips
1/2 bell pepper, julienned
1 carrot, julienned
1/2 small head of broccoli, cut into small florets
A handful of snow peas, cut into strips
1 small zucchini, cut into long strips
1 chili, chopped
Sesame seeds for sprinkling

For the Cambodian Sauce:

1/4 cup water
2 tablespoons coconut sugar
1/4 cup fresh pineapple purée
2 tablespoons tamari
A pinch of salt

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How to Prepare Cambodian Vegetable Stir-Fry [Vegan, Gluten-Free]

Cook noodles according to package direction and prepare all the vegetables. Heat grapeseed oil and sesame oil in wok.
Add green onions and cook for a few minutes. Add garlic and cook until fragrant.
To make the sauce, purée about 1/2 a small pineapple (skin removed) in a blender. Mix all sauce ingredients together in a small bowl and set aside.
Once vegetables are cooked to desired consistency add sauce and cook for another 2 minutes.
Mix through cooked noodles and sprinkle with sesame seeds.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.