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.
- 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
- Combine the lime juice, coconut milk, garlic, stock, sherry, chili flakes, brown sugar and soy sauce to make the sauce.
- Taste it and add more lime juice if necessary.
- Heat a wok over a moderately high heat and swirl a couple of tablespoons of oil around in there.
- Add the shallot, ginger, chili and garlic and sauté for a couple of minutes.
- Add the mushrooms and carrot and ¼ of the stir-fry sauce you made.
- Cook for a few minutes.
- Add the rest of the vegetables and the rest of the stir-fry sauce.
- You might not need all of the sauce, since it is just to flavor the stir-fry.
- Simmer the veggies in the sauce until they are crisp-tender.
- Take the mixture off the heat and taste it.
- Add more soy sauce or fish sauce if it is not salty enough.
- Add more lime juice if it is too sweet or salty.
- Add more chili or sugar if needed.
- 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