A Burst of Thai Flavor
My Favorite is Thai Veggie Stir-Fry and It all started one rainy evening when I decided to bring a bit of Thai sunshine into my kitchen. The recipe for Thai Veggie Stir-Fry caught my eye, and I was excited to dive into its vibrant flavors. I pulled out all the ingredients—crunchy carrots, fluffy cauliflower, and a colorful mix of other veggies. As I chopped and prepped, the kitchen began to fill with the tantalizing aroma of garlic and Thai chilies. I could already tell this dish was going to be special.
The Art of Stir-Frying
With my wok heated up and the oil shimmering, I tossed in the minced garlic and crushed Thai chilies. The sizzle was music to my ears. I stirred them until the garlic turned a beautiful golden brown, then added the carrots and cauliflower. The colors started to pop, and the smell was simply irresistible. After a quick stir-fry, I added the remaining veggies—cabbage, sugar snap peas, Chinese broccoli stems, and shiitake mushrooms. The sauce mixture, a blend of oyster sauce, soy sauce, and Golden Mountain sauce, was the secret that tied it all together.
A Symphony of Flavors
As the vegetables cooked, they absorbed the rich, savory sauce. I could see the carrots and cauliflower softening, and the sugar snap peas and mushrooms becoming tender. The final touch was the Chinese broccoli leaves, which wilted perfectly into the mix. I tossed everything together, ensuring each bite would be packed with flavor. The dish looked like a rainbow in my wok, and I couldn’t wait to dig in.
A Satisfying Meal
I served the Thai Veggie Stir-Fry over a bed of jasmine rice, garnished with a few extra Thai chilies for a bit of heat. Each bite was a delightful combination of crunchy veggies and savory sauce. The stir-fry was not just a meal but an experience—one that transported me to a bustling Thai street market with every forkful. It was a simple yet flavorful dish that made me fall in love with Thai cuisine all over again.
Table of Contents
Chef’s Notes-Thai Veggie Stir-Fry
- Cut all vegetables into similar-sized pieces to ensure even cooking and a consistent texture in every bite.
- Feel free to swap in your favorite vegetables such as bell peppers, zucchini, or snap peas. Just make sure to adjust cooking times as needed.
- Adjust the amount of Thai chilies based on your spice preference. For a milder version, use fewer chilies or remove the seeds.
- For added protein, consider including tofu or sliced chicken. If using tofu, press and cube it before adding to the stir-fry for best results.
- Make sure the wok or pan is hot before adding the vegetables to ensure they get a nice sear and
- Mixing the sauce ingredients ahead of time ensures an even distribution of flavors throughout the dish. Adjust the sauce to taste if needed.
Thai Veggie Stir-Fry
Dive into the vibrant world of Thai cuisine with this delightful Mixed Vegetable Stir-Fry! Packed with garlicky goodness, a hint of spice from Thai chilies, and a medley of crunchy veggies, this dish is a game-changer. Perfect for adding a burst of flavor and nutrition to your meal, it’s a must-try for any veggie lover. Get ready to impress your taste buds!
4
servings15
minutes10
minutes120
kcal25
minutesKeep the screen of your device on
Ingredients
- Sauce Mixture
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons Golden Mountain sauce
1 tablespoon water
- Vegetables
1/2 cup carrots cut into diagonal slices
1/4 head cauliflower broken into small florets
3 cups cabbage chopped into bite-sized pieces
3 stalks Chinese broccoli (gai lan) stems sliced thinly on a bias and leaves roughly torn
10 sugar snap peas strings removed and halved diagonally
5 fresh shiitake mushrooms sliced
- Aromatics
5 cloves garlic minced
Thai chilies to taste, crushed lightly with the side of a knife
- Seasoning
1 teaspoon sugar
Directions
- Prepare the Sauce – In a small bowl, mix together the oyster sauce, soy sauce, Golden Mountain sauce, and water until well combined.
- Organize Vegetables – Arrange your vegetables in separate bowls for easy access during cooking: Bowl 1: Carrots and cauliflower. Bowl 2: Cabbage, sugar snap peas, Chinese broccoli stems, and shiitake mushrooms. Bowl 3: Chinese broccoli leaves.
- Sauté Aromatics – Heat a wok or large sauté pan over medium heat. Add a splash of vegetable oil followed by the minced garlic and crushed Thai chilies. Sauté until the garlic turns golden brown (about 1-2 minutes).
- Cook Carrots and Cauliflower – Add the carrots and cauliflower to the pan. Stir-fry for about 1 minute. If the garlic starts to brown too quickly, add a splash of water to prevent burning.
- Serve – Transfer the stir-fry to a serving dish and enjoy it hot with jasmine rice.
Equipment
- chef’s knife
- cutting board
- wok
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 120kcal
- Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 300mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 6g
- Protein: 4g
- Vitamin A: 60IU
- Vitamin C: 80mg
- Calcium: 6mg
- Iron: 8mg
FAQ- Thai Veggie Stir-Fry
Can I use different types of mushrooms?
Yes, you can substitute shiitake mushrooms with button mushrooms or portobello mushrooms. Each will bring a unique flavor to the stir-fry.
Is this recipe suitable for a gluten-free diet?
To make it gluten-free, substitute soy sauce with tamari or coconut aminos, and ensure the Golden Mountain sauce is gluten-free or use light soy sauce as an alternative.
How do I make this dish spicier?
To increase the spiciness, add more Thai chilies or use a hotter variety. You can also include a splash of chili sauce for an extra kick.
Can I prepare the vegetables in advance?
Yes, you can pre-cut and store the vegetables in the refrigerator up to a day in advance. Keep them in airtight containers to maintain freshness.
What can I serve with the Thai Veggie Stir-Fry?
This stir-fry pairs beautifully with jasmine rice, steamed rice noodles, or quinoa. You can also serve it as a side dish with other Thai-inspired meals.
