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 of heat while sesame oil adds distinct nuttiness. This is a simple, fragrant dish that can be thrown together in under 30 minutes and the sauce is perfect for those cleaning-out-the-fridge stir-fry days.
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
- 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.