petrossian_fondue.jpg

petrossian_cake.jpg

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

sugarFIX at sugarFISH in Downtown LA
Los Angeles
by Anna Harari & Maia Harari

ImageLast night, we had an eating contest at the newest sugarFISH location downtown. Obviously, Maia won, but her dress was a lot stretchier than Anna's. We each ordered "The Nozawa" (the largest of...

Read more...
Louise’s Pantry: Breakfast Done Right in the Desert
Southern California
by Lisa Dinsmore

louisecoffeeI LOVE breakfast! It’s my favorite meal of the day. How anyone can skip it is a mystery to me. However, the cost of it has gotten a bit out of hand at most places in LA, so we rarely go out to eat...

Read more...
East Comes West at Chi Lin in West Hollywood
Los Angeles
by David Latt

chilin1Part of a growing trend to serve Chinese food with locavoire sourcing and an attention to healthy choices, Chi Lin off the Sunset Strip (9201 Sunset Blvd, West Hollywood CA 90069, 310/278-2068)...

Read more...
Eat at Jae's, Live Forever - Boston Sushi
Boston
by Kitty Kaufman

jaes 4A long time ago, in the previous century before sushi was ubiquitous - although it was making headway piece by piece - I was introduced by my friend Liz to an up-and-comer named Jae who was doing...

Read more...