No image available
Member recipe

Vegetarian Thai Stir-fry

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

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/honey

Method

    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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

rebecca663's picture

Really lovely. Used the veg I had in the house but made the sauce. Added a little more honey to suit our taste. Nothing left and declared a new family favourite.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…