los angeles guest suites

 

pom couscous

pom steak

Summer Vegetable Stir-Fry

by Joseph Erdos
Print Email

summervegWith summer drawing to a close, I'm still not ready to say goodbye. My garden, though less productive, has a lot of vegetables that are still ripening. But, alas, the cooler weather and shorter days will bring an end to summer's bounty. But with all the beautiful late summer produce that's currently available at farmers' markets, like squash, peppers, tomatoes, and more, there's a lot of summery cooking that can still be done.

Take the opportunity to make a tomato sauce, a soup, saute or stir-fry. I love stir-frying because it's such a fun and easy method for cooking up a meal quickly. Plus you can pack it with vegetables. For this summer stir-fry, I use zucchini, bell peppers, and oyster mushrooms. And one of my favorite herbs, Thai basil, makes an aromatic and flavorful addition. What could be a better dish for using up summer vegetables than this?

With Thai flavors, much like Pad Thai, I use sweet tamarind paste and savory fish sauce to flavor the dish. Soy sauce, garlic, and ginger round out the flavor profile. It's all served over rice noodles. But there's one thing to keep in mind. The secret to a well-made stir-fry is cooking the dish in smaller portions so that everything stays crisp instead of steaming under the weight of a full wok of vegetables. Take a few minutes to toss together this healthy and colorful dish. You won't be let down by these summer flavors.

 

Summer Vegetable Stir-Fry

for the noodles and sauce:
6 ounces rice noodles (banh pho)
2 tablespoon tamarind paste
2 tablespoons fish sauce (nam pla)
2 tablespoons soy sauce
2 tablespoon lime juice (about 1/2 lime)
2 tablespoon palm sugar or light-brown sugar

for the stir-fry:
sesame oil
1 tablespoon grated garlic (about 1 large clove)
1 tablespoon grated ginger (about 1/2 inch piece)
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 small yellow zucchini, cut into half moons
1 small green zucchini, cut into half moons
5 ounces oyster mushrooms
1/2 cup Thai basil or sweet basil leaves

Bring a pot of water to a rolling boil. Add noodles, cover and cook until tender, about 8 minutes. Rinse under cold water and add back to pot, filling with cold water to keep noodles from sticking.

Combine the tamarind, fish sauce, soy sauce, lime juice, and sugar.

Heat a wok at medium to medium-high heat.

Add 1 tablespoon oil and warm. Add garlic and ginger; sauté 1 minute. Immediately add bell peppers and sauté until tender but crisp, about 3 to 5 minutes. Remove to a bowl. Add zucchini and sauté until tender, about 5 minutes. Remove to the bowl. Add mushrooms and sauté until tender, about 3 minutes. Remove to the bowl. Refresh oil as needed during cooking.

Drain the noodles.

Refresh wok with 1 tablespoon oil. Add 1/4 portion of the noodles and 1/4 portion each of the vegetables and basil. Drizzle over with a quarter of the sauce. Stir until warmed through and noodles are translucent, about 3 to 5 minutes. Turn out onto a plate or bowl and serve immediately. Continue with remaining ingredients until complete.

Yield: 4 servings.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.  

Add comment


Security code
Refresh

Restaurant News

Lei ha preso la posta (You've got mail) @ Cafe Lalo
New York
by Libby Segal

ImageIt’s Sunday morning, and the last thing I want to hear is a discrete ringing sound, calling out from my computer, to alert me that I have mail. I ignore my computer, throw on my jeans, and catch...

Read more...
Antojéria La Popular: Mexican Street Food Debuts in Soho
New York
by Alex Rader

cricketsNestled under a nail salon, down just a few stairs, there lives an outpost of delicate seafood, with a touch of unexpected spice.

The thing most people will have heard of from Chef Andres...

Read more...
A Night in Provence via Tavern LA
Los Angeles
by Lisa Dinsmore

tavernwinecheese.jpgAs a devoteé of all things wine, I am on the constant lookout for events that allow me to expand my palate without hurting my pocketbook. It's rare to find me at large "Grand Tastings" because...

Read more...
A Visit to S.Y. Kitchen
Southern California
by Lisa Dinsmore

SYoutsideWhile we find ourselves in Santa Barbara wine country, also known as the Santa Ynez Valley, about every other month or so, I can honestly say I had never been to the actual town of Santa Ynez...

Read more...