Vegetarian Stir-Fried Jungle Fern
Elevate your weeknight meals with this quick and nutritious Vegetarian Stir-Fried Jungle Fern recipe, a delightful homage to Southeast Asian cuisine. Featuring tender jungle fern leaves, fragrant garlic, and shallots, this dish is a celebration of vibrant flavors and wholesome ingredients. A savory blend of soy sauce, vegetarian oyster sauce, and a hint of sugar creates a perfectly balanced glaze, while red chili adds an optional kick of heat. Ready in just 25 minutes, this stir-fry is perfect as a light vegetarian main course or a unique side dish, especially when paired with steamed rice. Whether you're exploring exotic greens or embracing plant-based cooking, this dish brings a touch of culinary adventure to your table!
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Recipe Information
Ingredients
- 250 grams jungle fern (paktai or similar fern leaves)
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 2 medium shallots
- 1 red chili (optional, for spice)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (vegetarian variety)
- 1 teaspoon sugar
- 3 tablespoons water
- 0.25 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the jungle fern thoroughly under cold running water to remove any dirt or grit. Trim off the tough lower stems, keeping only the tender leaves and shoots. Set aside to drain.
Peel and finely slice the garlic cloves and shallots. If using red chili, slice it thinly.
In a small bowl, mix together soy sauce, vegetarian oyster sauce, sugar, and water. Stir until the sugar dissolves and set aside.
Heat a wok or large skillet over medium heat and add the vegetable oil.
Once the oil is hot, add the sliced garlic, shallots, and chili (if using). Stir-fry for about 1 minute, or until the aromatics become fragrant and slightly golden.
Add the jungle fern to the wok and stir-fry for 2-3 minutes. The fern should start to wilt as it cooks.
Pour the prepared sauce into the wok and toss to coat the fern evenly. Stir-fry for another 2-3 minutes, allowing the flavors to combine.
Season with salt and black pepper to taste. Taste and adjust seasonings if needed.
Remove from heat and transfer to a serving plate. Serve hot as a side dish or with steamed rice for a light main course.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 17.7 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
