Today TasteVN will guide you to make 2 super delicious vegetarian stir-fried pho recipes to enrich your family’s vegetarian meals during the full moon days or at vegetarian parties. Let’s get cooking and immediately make these 2 stir-fried dishes!
1. Vegetarian Stir-Fried Pho with Mushrooms
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Preparation
20 minutes
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Cooking
23 minutes
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Difficulty
Easy
Ingredients for Vegetarian Stir-Fried Pho with Mushrooms For 3 servings
Dried pho noodles 600 gr Mushrooms 250 gr (oyster mushrooms/wood ear mushrooms) Tofu 250 gr (6 pieces) Napa cabbage 250 gr Bok choy 250 gr Horn chili 1 piece Shallots 1 bulb Carrots 2 pieces Tomatoes 2 pieces Cilantro 3 sprigs Celery 2 sprigs Soy sauce 3 tablespoons Sesame oil 1 teaspoon Dark soy sauce 2 tablespoons Ketchup 1 tablespoon Black bean sauce 1 tablespoon Cornstarch 1.5 tablespoons Cooking oil 210 ml Sesame oil 1 teaspoon Sugar/ground pepper a little
How to choose fresh and delicious straw mushrooms
- Fresh straw mushrooms will have a light brown cap, evenly colored, and not bruised, crushed, or scratched. Choose mushrooms with a cap diameter of about one finger because these mushrooms are larger and contain more nutrients.
- Straw mushrooms are usually sold in supermarkets or imported food stores. It is best to buy mushrooms with a production date close to the purchase date.
- Do not buy mushrooms that are past their expiration date and are wilted, with wrinkled caps, soft stems, and leaking water inside the packaging.
How to make vegetarian stir-fried pho with mushrooms
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Prepare the ingredients
Soak the mushrooms in diluted salt water for about 5 minutes, then rinse with clean water. Slice the oyster mushrooms and straw mushrooms lengthwise into thin, bite-sized pieces.
For the napa cabbage and bok choy, remove all wilted leaves, wash thoroughly, and then use a knife to cut diagonally into small, bite-sized pieces. Trim the roots of the green onions, wash them, chop the green parts finely, and slice the white parts lengthwise into thin strips. Wash the celery and cut it into sections, and for the cilantro, trim off the roots and wilted leaves, then wash thoroughly.
Rinse the tofu briefly with water and cut it into thin slices. Wash the tomatoes and cut them into wedges.
Soak the dry pho noodles in warm water at 60 degrees Celsius for about 20 minutes until the noodles are soft, then drain and rinse with warm water.
Peel the carrots, wash them, and cut them into thin, bite-sized pieces. Then boil them in a pan over high heat for about 2 minutes, then remove and soak in cold water for about 1 minute to keep the carrots crunchy.
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Fry the tofu
Pour 200ml of cooking oil into the pan, wait until the oil is hot, then add 1 tablespoon of cornstarch, use chopsticks to mix well to combine the cornstarch with the oil, then add the tofu and fry on high heat for about 3 minutes until the tofu is golden on both sides, then remove it.
Tip: To prevent oil from splattering when frying tofu, you should add a little cornstarch to the pan before adding the tofu.
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Make the stir-fry sauce
Add 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, 2 tablespoons of dark soy sauce, 1 tablespoon of ketchup, 1 tablespoon of black bean sauce, 1 tablespoon of sugar, and 1/2 teaspoon of ground pepper into a bowl, and stir well until the ingredients dissolve.
Tip: To make the dish tastier, you can adjust the seasoning according to your family’s taste.
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Pan-fried Pho
Add 1 tablespoon of cooking oil along with 1/2 of the chopped green onion and sauté until fragrant, then turn the heat up and add the soaked Pho noodles, drizzling 3 tablespoons of the sauce you just made over the noodles.
Next, mix the Pho noodles well so that they absorb the color of the sauce and the seasoning evenly.
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Stir-fried vegetables with mushrooms and tofu
Add the remaining chopped green onion and 1 tablespoon of cooking oil, stir-frying over high heat until the onion is fragrant, then add the mushrooms, pan-searing for about 1 minute until the mushrooms are about 60% cooked, then add the napa cabbage, the cut green onion tails, and bok choy. Stir-fry over high heat for about 40 seconds until the vegetables soften slightly.
Add carrots, bell peppers, the fried tofu, tomatoes, and 2.5 tablespoons of pho sauce. Stir-fry over high heat for about 3 minutes until the vegetables, mushrooms, and tofu are evenly coated with seasoning, then turn off the heat.
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Completing the dish
First, add 1/2 tablespoon of cornstarch, 2 tablespoons of water, and 2 tablespoons of pho sauce into a bowl, mix well and pour into the pan. Cook over high heat for about 1 minute until the sauce thickens slightly, then turn off the heat.
Gradually place the pho noodles, mushrooms, and stir-fried vegetables onto a plate. Then drizzle the sauce you just made over it and garnish with a few sprigs of cilantro to finish.
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Final Product
Stir-fried vegetarian pho with mushrooms after completion will have an attractive aroma and be visually appealing. The pho noodles are chewy and soft, not mushy, making them very enjoyable. The vegetables are crunchy, not too soft, which helps to avoid feeling overwhelmed. The tofu is delicious and enticing.
This is a tasty dish for you to showcase your cooking skills for the whole family to enjoy on the upcoming vegetarian day!
2. Stir-fried Vegetable Pho
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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty Level
Easy
Ingredients for Stir-fried Vegetable Pho Serves 3 people
Dry pho noodles 250 gr Tofu 3 pieces Bell pepper 4 pieces Green onions 1 stalk Carrot 1 piece Celery 2 stalks Chinese celery 1 stalk Broccoli 1/2 piece Napa cabbage 1/3 piece Cooking oil 9.5 tablespoons Tomato sauce 1 tablespoon Chili sauce 1 tablespoon Vegetarian seasoning 1/2 tablespoon Vegetarian oyster sauce 1/2 tablespoon Sugar/Salt a little
How to choose fresh and delicious ingredients
How to choose good bell peppers
- Good bell peppers will have a base divided into 3 parts because these bell peppers will be tasty, crunchy, and have a richer flavor when stir-fried compared to other types of bell peppers.
- When buying, you should choose those with a smooth, shiny, and smooth surface and still have the stem, as these are fresh, newly harvested peppers.
- Avoid choosing bright-colored peppers that feel too light in hand, as these will be fresh and rich in nutrients.
- Additionally, you should not choose peppers that are bruised, waterlogged, wrinkled, or wilted at the stem.
How to choose good broccoli
- When buying broccoli, you should choose those with a bright, dark green color and uniform hue.
- Besides, good broccoli will feel firm, heavy, and sturdy in hand, with weight corresponding to its shape.
- Avoid buying broccoli that is damaged, rotten, or wilted, as these will feel light and soft in hand.
How to prepare Stir-fried Vegetable Pho
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Prepare the ingredients
Place dry pho noodles with 1/2 tablespoon of salt and 1/2 tablespoon of cooking oil in a pot, boil the pho noodles for about 7 minutes, then remove, rinse with clean water, and let drain.
Peel and wash the carrots, then cut them into small bite-sized pieces. Break the broccoli into small florets and cut them into bite-sized pieces. Wash the bell peppers and cut them into pieces.
Chop the napa cabbage into small pieces. Cut the celery diagonally into small slices. Peel the onion and slice it. Wash the scallions and cut them into pieces. Chop the green onion.
Add 1/2 tablespoon of salt, 1/3 tablespoon of sugar along with the carrots and broccoli, boil for about 2 minutes, then remove.
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Make the sauce
Add 1/2 tablespoon of vegetarian seasoning, 1/2 tablespoon of sugar, 1 tablespoon of ketchup, 1 tablespoon of chili sauce, 1/2 tablespoon of vegetarian oyster sauce, and 4 tablespoons of water, then stir well to dissolve the spices.
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Stir-fry the rice noodles and fry the tofu
Add 2 tablespoons of cooking oil and the rice noodles to the pan, stir-fry over medium heat for about 5 minutes until the noodles are separated, then remove them from the pan.
Cut the tofu into thin pieces and fry them with 5 tablespoons of cooking oil until the tofu is golden brown on both sides, then remove it.
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Stir-frying vegetables
Add 2 tablespoons of cooking oil and chopped scallions to the pan, sauté until fragrant, then add the vegetables and stir-fry on high heat for about 2 minutes until the vegetables are 60% cooked, then add the fried tofu and the prepared sauce.
Stir well for another 2 minutes for the flavors to blend into the vegetables, then season to taste and turn off the heat.
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Completing the dish
Place the seared rice noodles, stir-fried vegetables, and tofu on a plate, then drizzle a little sauce on top to complete the dish.
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Finished Product
Stir-fried vegetable pho is a delicious, attractive vegetarian dish that is easy to make with a unique flavor. The pho noodles are chewy and soft, easy to eat, combined with a variety of vegetables. This is a delicious dish that is indispensable for the whole family to enjoy on full moon days.
How to Choose Fresh Napa Cabbage
- You should choose to buy napa cabbage from September to April of the following year because during this time napa cabbage will be the cheapest and tastiest with fresh, thin white leaves, thick stalks, and not too rough or infested with pests.
- When buying, you should choose fresh napa cabbage with light green color at the top and gradually bright white from the stem to the root. The cabbage stalks should not be bruised or have dark spots on the leaves.
- Do not buy napa cabbage with dark green leaves, as they are old, not sweet and crunchy, and have lower nutritional value than younger ones.
- To ensure safety and peace of mind when choosing, you should buy napa cabbage at supermarkets, TasteVN, or reputable clean food stores.
How to Choose Fresh Carrots
- Fresh and delicious carrots usually have a straight shape, smooth skin, bright carrot color, and feel solid, hard, and heavy when held.
- In particular, the smaller the core in the middle of the carrot, the sweeter the carrot will be and the more nutrients it contains.
- Do not choose carrots with leaves or branches at the root, and those with thick shoulders because these are often carrots with significant flaws, which do not taste sweet and have fewer nutrients.
- Additionally, you should avoid choosing soft carrots, bruised ones, misshapen, wilted, even those that still have leaves but wilted or rotten leaves should also not be purchased.
How to choose delicious tofu
- A piece of good tofu usually has an off-white color; if it has a yellowish or bright yellow color, you should not buy it because it contains gypsum. It’s not good for health.
- Additionally, when holding a piece of tofu in your hand, if it feels heavy, firm, slightly hard, or too square, you should pass on it.
- Good quality pure tofu will have its characteristic aroma, while tofu containing gypsum will either have no smell or have a faint lime scent.
- You should buy tofu that has packaging clearly stating the manufacturer and expiration date to ensure safety when using it. It is advisable to choose tofu with a production date close to the purchase date.
- Moreover, you can make tofu at home with detailed instructions from TasteVN.
Finally, we have completed the 2 vegetarian grilled pho recipes that are super delicious, changing the flavor for your family’s vegetarian meal. Dien May XANH wishes you success with these 2 recipes!
*Refer to the recipes and images from the YouTube channel Và nh Khuyên Lê and Món Chay Mỗi Ngà y Delicious Vegan
