Thai Vegetable Stir-Fry


Summary: Although stir-fries vary in complexity and flavor, this one is both simple and complex. It is simple to prepare yet the combination of flavors works really harmoniously. Featuring a range of vegetables as well as lime juice, garlic, coconut and basil for flavor, this makes a wonderful meal.

Ingredients

  • 1 sliced red bell pepper
  • 1 sliced carrot
  • 2 tablespoons coconut oil or vegetable oil
  • 1 sliced zucchini
  • 5 minced garlic cloves
  • 1 head of broccoli, in florets
  • 1 cup snow peas
  • 1 thinly sliced thumb-size piece of galangal or ginger
  • ½ sliced fresh red chili or ¼ teaspoon chili flakes
  • ¼ cup finely chopped shallots
  • 6 sliced shiitake mushrooms
  • Generous handful of fresh basil

For the Stir Fry Sauce:

  • 3½ tablespoons fresh lime juice
  • ½ cup coconut milk
  • 2 minced garlic cloves
  • 3 tablespoons strong vegetable or chicken stock
  • 2 tablespoons sherry
  • 1/3 teaspoon chili flakes
  • 2 teaspoons brown sugar
  • 2 tablespoons soy sauce

Instructions

  1. Combine the lime juice, coconut milk, garlic, stock, sherry, chili flakes, brown sugar and soy sauce to make the sauce.
  2. Taste it and add more lime juice if necessary.
  3. Heat a wok over a moderately high heat and swirl a couple of tablespoons of oil around in there.
  4. Add the shallot, ginger, chili and garlic and sauté for a couple of minutes.
  5. Add the mushrooms and carrot and ¼ of the stir-fry sauce you made.
  6. Cook for a few minutes.
  7. Add the rest of the vegetables and the rest of the stir-fry sauce.
  8. You might not need all of the sauce, since it is just to flavor the stir-fry.
  9. Simmer the veggies in the sauce until they are crisp-tender.
  10. Take the mixture off the heat and taste it.
  11. Add more soy sauce or fish sauce if it is not salty enough.
  12. Add more lime juice if it is too sweet or salty.
  13. Add more chili or sugar if needed.
  14. Serve the stir-fry topped with fresh basil and some extra chili if you like.

Preparation time: PT15M Cooking time: PT10M

Number of servings (yield): 3

Culinary tradition: Thai

Anong Thai Cuisine - Chicago
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