Southeast Asian Mixed Vegetables Quick Stir-fried: Fresh, spicy and fragrant in one pot, zero-difficulty homely exotic stir-fried

when the rainy season comes in Singapore, it is wet and sultry for several days, and the whole people can't lift it, and the big fish and meat are even more untouchable, so they crave a refreshing and tasty home-made stir-fry. The dining table of our Southeast Asian family has never needed a pot of quick-hand mixed vegetables to be fried. No complicated ingredients are needed. Any leftovers and vegetables in the family can be thrown in. With Southeast Asian soul seasoning, the fire can be fried for a few minutes and then come out of the pot. It is spicy and fragrant, crisp and tender without water collapse. With a bowl of white rice, it can be eaten very well.

To tell the truth, many people think that Southeast Asian dishes are heavy-mouthed and slow-stewed dishes such as winter yin gong and curry. In fact, they are not. Most of the daily food eaten by ordinary local families is mixed vegetables that are quickly fried by fire. They have less oil and taste, save time and trouble. The key is to eat all kinds of vegetables at one time and solve the problem of not loving vegetables. I used to fry Chinese vegetarian dishes, but I felt weak after eating too much. I was thinking about changing to Southeast Asian flavor. After several attempts, I finally came up with a home-made formula. I didn't need to go to the restaurant or buy minor spices. The kitchen novice could do it with a spatula. I became a frequent visitor to my rainy season dining table.

First, I would like to talk to everyone about myself. I am Jade Koh, a girl, born on September 20, 1994. I am a native of Singapore. I have been sharing Southeast Asian home-cooked stir-fry for three years in howcooks. My main business is the home-cooked stir-fry stall owner in the market. I deal with nearby residents and office workers every day. I know best that everyone wants "fast, fragrant and no trouble" home-cooked food, it specializes in Southeast Asian local stir-frying for 5 minutes, vegetable mixing and matching, and zero cooking threshold. It rejects complicated spice bags and complicated steps, and only makes market stalls and local families eat the taste every day.

I am careless in character. I don't like to cook in rigid proportions. I pay attention to being casual and tasty. my pet phrase is "stir-fry in southeast Asia, and the smell will reach the top when the fire is turned over twice". my taste prefers fresh and spicy dishes with a little sweet, refreshing and non-greasy. I especially resist the vegetarian dishes that stir-fry and lie prone. I usually change the formula with Malay and Chinese vendors in the market whenever I have time, each fast-fried dish will be tasted by the old diners in front of the stall, adjusted to the most palatable taste, and then the simplified version of the home-cooked dish will be shared howcooks, so that friends from other places can make authentic home-cooked dishes without going to Southeast Asia.

I was the first to make this Southeast Asian vegetable stir-fry, purely to cope with the busy market, at first blind stir-fry can step on the big pit: vegetables cut to different sizes, some stir-fry rotten and some stiff; Slow stir-fry directly under a small fire, all the vegetable juice is not fragrant; Only fish sauce is added without palm sugar and lime juice. The taste is salty and fishy. There is no Southeast Asian flavor at all. Old diners shake, it's not as good as my marinated food.

Later, I learned from Chen Shu, who had been stir-fried for 30 years in the market, and only then did I find out the core trick: be sure to stir-fry quickly with high fire, first stir-fry garlic powder and millet spicy, and put vegetables in batches according to their ripe degree. Seasonings are fresh with fish sauce, palm sugar and a little lime juice, with a balance of fresh, spicy and sweet. Finally, sprinkle some citronella or coriander, the flavor directly full. I went back and tried it twice, and immediately got the right taste. I fried this vegetable and put it on a stall. I didn't expect it to become the first choice for office workers. They all said it was refreshing and greasy. After eating, they couldn't hold their stomachs. Many people came to buy it every day. I also sorted out the simplified version of the housework and sent it to the howcooks, which received a lot of favorable comments.

This Southeast Asian vegetable stir-fry is a daily home-cooked dish for Chinese and Malay families in Singapore, Malaysia. It belongs to Southeast Asian localized stir-fry cuisine and is different from Chinese stir-fry and Thai spicy stir-fry. Chinese vegetarian dishes are light and fragrant, while Thai spicy stir-fried spices are heavier. However, this popular fast stir-fried dish focuses on fresh and spicy back to sweet, crisp and tender with less oil. It is seasoned with the most basic fish sauce, palm sugar and millet spicy, matched with seasonal vegetables, does not need too much spices, retains the sweetness of vegetables, and blends into the unique flavor of Southeast Asia. It is the most grounded vegetarian dish in the local and can be eaten by the elderly and children, there is no burden to eat during the fat reduction period.

Its ingredients are particularly flexible, there is no fixed collocation, cabbage, carrots, color pepper, broccoli, mung bean sprouts, Dutch beans, mushrooms, what you have in your home, no waste of ingredients. The core technique is to stir-fry quickly and lock up water. It must not be stir-fry for too long. It keeps the crisp and tender taste of vegetables. The seasoning ratio is simple and easy to remember. Fish sauce is fresh, palm sugar is neutralized and salty, millet is spicy and fragrant, a little lime juice is added to remove fishy and greasy. Finally, a handful of roasted peanuts or citronella are sprinkled. The taste and flavor are directly doubled.

I sincerely recommend all friends who don't like eating vegetables, don't have time to cook, and like exotic flavors to try this Southeast Asian miscellaneous vegetable stir-fry. It is really the savior of daily home cooking. The most unique thing is the taste, which is crisp, tender and refreshing, fresh and spicy, but not choking. The vegetables quickly fried by the big fire retain their own crisp strength, without the rotten taste of soft and prone. Each bite is wrapped with a light seasoning fragrance. It is fresh but not salty, spicy but not dry. It is super appetizing with rice. Even children who do not like vegetables at ordinary times can eat more than half a bowl.

What is more worrying is that it takes 5 minutes to take out of the pot, with zero waste of ingredients, no need to pickle in advance, no complicated pretreatment, the vegetables are washed and cut, the oil in the pot is heated to explode the fragrant seasoning, and the whole process is done in a few minutes without difficulty. It can be done in one ordinary frying pan. For office workers, rental parties and small white kitchen, it is simply a good news for lazy people. Moreover, it is low-fat and healthy, versatile and does not choose rice. Plain vegetables are low-fat and have no burden. It is also suitable for dinner during the fat reduction period. It is delicious with white rice, coconut milk rice and even noodles. Breakfast, lunch and dinner can be made and are suitable all the year round.

Now, whether I set up a stall in the market or eat at home, I fry this mixed vegetable several times a week, especially on rainy days. I eat a mouthful of hot fried vegetables and feel comfortable all over. Every time I do it, I will share in detail the temperature of the big fire and the simple proportion of the seasoning howcooks. I have specially simplified the spices. I don't need the hard-to-buy seasonings such as citronella and nanjiang. I can also make authentic flavors with home-made seasonings. I just want more people to easily get Southeast Asian home-made flavors.

In fact, the home-cooked food in Southeast Asia has never been only the exquisite dishes in the restaurant. This simple and quick-fried vegetable is the daily fireworks of the locals. It uses the most common ingredients and the simplest method to cure the three meals. The taste, you can have a good meal without bothering. You don't have to go to Southeast Asia, you don't have to understand complicated cooking skills, and you can eat the same home-cooked stir-fry in the Singapore market for a few minutes at home. This is the most precious meaning of home-cooked food.

Every time you stir-fry vegetables over high fire, listening to the sound of sizzling in the pan and smelling the fragrance of fish sauce and chili, you will feel that the fireworks are the most refreshing. It does not have a gorgeous appearance, no complicated craftsmanship, it is an ordinary Southeast Asian home-cooked stir-fry, but it can rely on a mouthful of spicy, crisp and tender, cure the fatigue after busy, and solve the problem of not loving vegetables.

If you don't have time to cook, don't like to eat monotonous stir-fried vegetarian dishes, or want to try Southeast Asian home-cooked fast-fried vegetables, you must make this Southeast Asian mixed vegetable fast-fried, believe me, you will fall in love with this simple and delicious exotic home-cooked fragrance.

Do you usually mix and match stir-fry vegetables at home? Have you ever tried a home-cooked stir-fry with Southeast Asian style? The comment section chats with me, I will reply one by one, and I will continue to share more Southeast Asian fast-hand home-cooked dishes howcooks, accompany everyone to use simple ingredients, unlock authentic exotic deliciousness.