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Thai Stir-fried Vegetables with Garlic, Ginger, and Lime

User Rating 4 Star Rating (31 Reviews)

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Thai stir-fried vegetables
Avlxyz/Flickr/CC BY-SA 2.0
Making a "simple stir fry" isn't all that simple. Getting the stir fry sauce to taste just right is usually a challenge. But my Thai stir-fried vegetables is a no-fail recipe, mostly because the stir-fry sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This is quite a 'saucy' Thai stir-fry that is never dry - terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, whatever is fresh and available where you live. Great as a side dish, or make it into the main course by adding tofu, wheat gluten, cashews, shrimp or slices of chicken as a protein source. ENJOY!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: SERVES 4-6 as a Side Dish

Ingredients:

  • 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

Preparation:

  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. 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.

User Reviews

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 5 out of 5
Good looking and well tasting, Member luieg3

I was missing a few of the ingredients but I substituted some of the fresh ingredients with dried and it came out great! I would highly recommend this dish to anyone looking for a good vegetarian substitute to their dining options. Make sure the carrots cook all the way through!

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How to Stir Fry Vegetables

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