Spicy Stir-Fry Vegetables

—Bep Gia Dinh

Use fresh vegetables in season to prepare colorful stir-fry vegetables.
Da Lat Carrot
Spicy Chilli
1satay chili sauce
  1. Brocolli and cauliflower: Cut the florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
  2. Carrots and okras: Peel off carrots and cut them into matchsticks (about 1.5 inches). Wash and rinse okras then cut them into 1.5-inch pieces.
  3. Soft-boiled brocolli, cauliflower, carrots and orkas then rinse them off.
  4. Prepare satay chili sauce: heat oil in a saucepan over medium heat. Add 1 teapoon oil, 1/2 teaspoons minced garlic, 1 tablespoon water, 1.5 teaspoons chili sauce, 1 teaspoon soy sauce, 1/2 teaspoons oyster sauce. Add 1 teaspoon sugar and stir well until thick.
  5. Heat the oil in a large skillet over medium-high heat. Add the veggie, and stir, cooking for 2 to 3 minutes. Add the satay chili sauce and cook for 30 seconds to 1 minute more, stirring continuously.
  6. Transfer to serving dish. Serve with rice, if desired, and enjoy!

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