Thịt Heo Xào Rau Củ (Classic Vietnamese Stir-fried Pork and Vegetables)
Món truyền thống · Vietnamese
A quintessential Vietnamese home-style dish featuring tender slices of pork stir-fried with a colorful medley of fresh vegetables in a savory, slightly sweet sauce. This classic version emphasizes fresh ingredients and balanced flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork belly300g
- Broccoli1 cup, florets
- Carrot1 medium, thinly sliced
- Bell pepper (any color)1/2, sliced
- Garlic2 cloves, minced
- Ginger1 tsp, grated
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Cornstarch1 tsp
- Water2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Các bước
- 1
Slice pork belly thinly. In a small bowl, mix fish sauce, soy sauce, oyster sauce, sugar, and cornstarch. Set aside.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and grated ginger, stir-fry until fragrant (about 30 seconds).
- 3
Add pork belly to the wok and stir-fry until browned and cooked through (about 5-7 minutes).
- 4
Add broccoli, carrots, and bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 5
Pour the prepared sauce mixture over the pork and vegetables. Stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens.
- 6
Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.
