Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Yield: SERVES 4+ as side dish
- 3-4 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated or sliced into matchsticks
- 1 fresh red chili, minced
- 2 Tbsp. vegetable oil
- optional: handful whole roasted cashews (unsalted)
- 1 tsp. cornstarch dissolved in 3 Tbsp. cool water
- 1-2 tsp. sesame oil for serving
- VEGETABLES (or choose your own):
- 1/2 to 1 cup carrots, sliced or cut into matchsticks
- 2-3 cups broccoli OR Chinese broccoli ('gai lan')
- 2-3 cups baby bok choy
- 1-2 cups mushrooms (I like shiitake)
- 1/3 to 1/2 can baby corn-cobs
- STIR-FRY SAUCE:
- 1/2 cup good-tasting (strong) chicken stock
- 2 Tbsp. oyster-flavored sauce
- 3 Tbsp. sherry or white wine
- 2 Tbsp. fish sauce
- 1 heaping tsp. palm sugar OR brown sugar
- 1/3 to 1/2 tsp. dried crushed chili (chili flakes)
- Â¼ tsp. white pepper or black pepper
- Combine 'Stir Fry Sauce' ingredients together, stirring to dissolve sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add vegetable oil and swirl around, then add the garlic, ginger, and fresh chili (if using). Stir-fry 1 minute.
- Add the carrots (+ other firm vegetables you are using), plus 2-3 Tbsp. of the stir-fry sauce. Stir-fry 2 minutes.
- Add the mushrooms and broccoli (or gai lan), plus more of the stir-fry sauce, enough to keep ingredients sizzling in the pan (add more when needed). Stir-fry 2-3 minutes, or until mushrooms have softened.
- Add the mini corn and bok choy, plus remaining stir-fry sauce, stir-frying until bok choy has softened but still retains some crispness in the stems.
- Reduce heat to medium-low and push ingredients aside to reveal the sauce. Add the cornstarch-water and stir to thicken. Stir-fry everything together 1 more minute. Add cashews if using.
- Taste-test your stir-fry and adjust to your liking, adding more fish sauce if not salty or flavorful enough. If too salty or sweet for your taste, add a little lime or lemon juice. Add more sugar if you'd like it sweeter, or more chili for more spice.
- Transfer vegetables to a serving platter, pouring remaining sauce from the pan over. Finish with a drizzle of sesame oil and serve with steamed rice or noodles. ENJOY!
Tip - About Sesame Oil: The addition of sesame oil in this recipe is a Chinese influence, one of many predominant influences in Thai cooking. Note that this oil should never be cooked, but only used at the end as a flavoring (sesame oil has many health benefits, but these are lost when heated).