Thai-Style Vegetable Stir-Fry

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Total Time
20mins
Prep
10 mins
Cook
10 mins

Can be served as a vegetable meal or a nice side dish to go with other Thai entrees. You can add tofu chunks to this if you like!

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Ingredients

Nutrition

Directions

  1. Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
  2. Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
  3. Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
  4. The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
  5. If not, add a tbsp.
  6. of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
  7. Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
  8. Beware of the odors coming from the pan; the peppers may get you in the eyes.
  9. When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
  10. Stir that in and heat through.
  11. Squeeze the lime over all, (watching out for seeds), mix well, and serve.
  12. Serve with rice.
Most Helpful

5 5

Really yummy. I loved the mix of flavours especially the fish sauce and basil. I didn't have any bean sprouts but I did throw in a sliced zucchini instead. When it was cooked I mixed through some thin egg noodles. There was just the right amount of sauce to coat the noodles nicely. I served it topped with Thai turmeric chicken breast. This is a great way to serve vegetables.

5 5

This was great. I only put in 3 hot chilis and wish I had put more. Thanks for an easy, good recipe!