Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp

• 4 tablespoons neutral oil, like grapeseed or corn
• 1 cup broccoli or cauliflower florets in 1-inch pieces
• 2 medium carrots, peeled and thinly sliced
• 1/2 cup snow peas, trimmed
• 1 medium or large onion, thinly sliced
• 2 dried hot chilies, whole
• 1 tablespoon minced garlic
• 8 ounces chopped boneless chicken or shelled shrimp
• 2 tablespoons nam pla (fish sauce) or soy sauce, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• Salt if necessary
• Cooked brown rice

1. Put 1 tablespoon oil in a nonstick skillet or wok over high heat; a minute later add broccoli or cauliflower.
2. Cook, stirring occasionally, for about a minute, then add 2 tablespoons water.
3. Continue to cook and stir until vegetable is crisp-tender, about 5 minutes.
4. Remove and repeat procedure with carrots, then snow peas.
5. Set vegetables aside.
6. Put a little more oil in pan, and add onion.
7. Cook over high heat, stirring once in a while, until it softens and begins to char, 3 to 5 minutes.
8. Add chilies and garlic along with chicken or shrimp and cook, stirring, another minute or so.
9. Add 1/4 cup water, nam pla and pepper; return cooked vegetables to pan.
10. Cook, stirring, until mixture is combined and lightly sauced, then taste and adjust seasoning if necessary.
11. Serve with brown rice.

neutral oil, broccoli, carrots, snow peas, onion, hot chilies, garlic, boneless chicken, fish sauce, ground black pepper, salt, brown rice

Taken from cooking.nytimes.com/recipes/6186 (may not work)