Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: SERVES 4-6 as a Side Dish
- 1/4 cup finely chopped shallots or purple onion
- 5-6 cloves garlic, minced or finely chopped
- 1-2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces
- 1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
- 1 medium-size carrot, sliced
- 5-6 shiitake mushrooms, sliced, or left in halves or quarters
- optional: 1 small head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 1 red pepper, sliced into strips
- 2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
- handful fresh Thai basil
- 2 Tbsp. coconut oil or other vegetable oil
- STIR-FRY SAUCE:
- 2/3 cup coconut milk
- 2+1/2 Tbsp. fish sauce (vegetarians/vegans: substitute 2 Tbsp. Thai Golden Mountain Sauce OR 2 Tbsp. soy sauce)
- 3+1/2 Tbsp. fresh lime juice
- 1+1/2 Tbsp. soy sauce
- 1/3 to 1/2 tsp. dried crushed chili (chili flakes)
- 2+1/2 tsp. brown sugar
- Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
- Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
- Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
- Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries (see below for ideas). ENJOY!
To Make this into a main course dish: Use this sauce to make a main course dish by adding chicken or shrimp, or tofu/cashews if vegetarian/vegan. If using chicken or raw shrimp, combine with 3 Tbsp. of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallot/onion, garlic, ginger and chili.