Stir-fried vegetables

stir-fried_vegetables

If you’re looking for a quick, healthy, and delicious meal, you’ll love this Thai Stir-Fried Vegetables recipe! Packed with flavor, nutrients, and colorful veggies, this dish is a fantastic way to get your daily dose of greens without sacrificing taste.

Thai cuisine is known for its bold flavors, delicate balance of sweet, sour, spicy, and salty, and abundant use of fresh herbs and vegetables. This recipe is no exception, combining tender-crisp vegetables with a savory and slightly sweet sauce made with garlic, ginger, soy sauce, oyster sauce, and brown sugar.

One of the best things about stir-frying is that it’s incredibly versatile and adaptable. You can use pretty much any vegetables you have on hand, from leafy greens like kale and bok choy to crunchy veggies like bell peppers, carrots, and broccoli. The key is to cut them into bite-sized pieces and cook them quickly over high heat, so they retain their texture, flavor, and nutrients.

For this recipe, I like to use a mix of veggies that adds color, nutrition, and variety. I usually go for red bell pepper, yellow onion, carrots, mushrooms, snow peas, and baby corn. However, you can experiment with different combinations and quantities, depending on your preferences and what’s in season.

To make this Thai Stir-Fried Vegetables recipe, you’ll need a wok or a large skillet and a few basic ingredients. The sauce is a mixture of soy sauce, oyster sauce, brown sugar, cornstarch, and water. It’s important to whisk the cornstarch with the water first to prevent clumps and ensure that the sauce thickens evenly.

Then, you’ll heat some oil in the wok and stir-fry the garlic, ginger, and chili pepper until fragrant. Next, you’ll add the vegetables and stir-fry for a few minutes until they’re crisp-tender. Finally, you’ll pour the sauce over the veggies and cook until it thickens and coats them.

The result is a vibrant and aromatic dish that’s bursting with umami flavor and texture. You can serve this Thai Stir-Fried Vegetables recipe as a side dish, as part of a rice bowl, or even as a light main course by adding some protein, such as tofu, shrimp, or chicken.

Overall, this Thai Stir-Fried Vegetables recipe is a healthy and delicious way to add some variety and color to your meals. It’s quick, easy, and adaptable, making it a great option for busy weeknights or lazy weekends. So, grab your wok and some veggies, and let’s get cooking!

Ingredients:

  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup sliced mushrooms
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions:

  1. Heat the oil in a wok or large skillet over high heat.
  2. Add the garlic and ginger and stir for 30 seconds, until fragrant.
  3. Add the onion, bell peppers, mushrooms, broccoli, and carrots. Stir-fry for 3-5 minutes, until the vegetables are tender but still crisp.
  4. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Stir-fry for another 2 minutes.
  5. Serve hot with steamed rice. Garnish with sliced scallions, if desired.