Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: SERVES 3-4 (with rice/noodles)
- 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
- 6-8 shiitake mushrooms, sliced, or left in halves or quarters
- 1 small to medium head broccoli, cut into florets
- 1 red pepper, sliced into strips
- 1 zucchini, sliced into half-moons or thick matchstick-like pieces
- 1 cup or more snow peas
- generous handful fresh basil
- 2 Tbsp. coconut oil or other vegetable oil
- STIR-FRY SAUCE:
- 1/2 cup coconut milk
- 3 Tbsp. good (strong) tasting vegetable stock (OR faux chicken stock)
- 2 Tbsp. soy sauce*
- 3+1/2 Tbsp. fresh lime juice
- 2 Tbsp. sherry (or cooking sherry)
- 2 cloves garlic, minced
- 1/3 to 1/2 tsp. dried crushed chili (chili flakes)
- 2 tsp. brown sugar
- Combine all 'Stir-Fry Sauce' ingredients, stirring well to dissolve sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweet and finally the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note: it will be less salty when combined with the stir-fry).
- Heat a wok or large frying pan over medium-high heat. Drizzle 1-2 Tbsp. oil in the pan and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 2 minutes, then add the carrot and mushrooms plus 1/4 of the stir-fry sauce. Stir-fry 2-3 minutes.
- Add remaining vegetables plus remaining stir-fry sauce, enough to gently simmer vegetables in the sauce. (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). Simmer until all the vegetables are cooked but still bright green with some crispness.
- 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. Fresh-cut chili can also be sprinkled over for those who like it extra spicy. Serve over Thai jasmine-scented rice (also good with noodles!). Also delicious with my Easy Thai Coconut Rice OR Easy Thai Sticky Rice. ENJOY!
*Be sure to use wheat-free soy sauce for gluten-free diets.