Stirfriedmixedvegetablesthaistyle Recipes
STIR-FRIED MIXED VEGETABLES THAI STYLE
Posted for ZWT 2006. This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish)
Provided by Galley Wench
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
- Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
- Stir-fry for an additional 3-4 minutes or until tender but still crisp.
- Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
- Transfer to a serving dish.
- Garnish with scallions.
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
STIR FRY MIX VEGETABLES
Steps:
- Rinse snow pea, baby corn, carrot and capsicum.
- Remove the tough string membrane that runs along the side of each snow pea, by cutting the tip and pulling it out.
- Cut baby corn, carrot and capsicum (bell pepper) to bite sizes.
- In a bowl of boiling water, add salt and cooking oil.
- Blanch vegetables in the pot of boiling water by adding carrots first for one minute, followed by baby corn, snow pea and capsicum. (See Note #1)
- Remove all the vegetables onto a plate.
- Prepare sauce by mixing together oyster sauce, light soy sauce, shaoxing wine, salt, sesame oil, white pepper, cornstarch, sugar and water
- Add chopped ginger and garlic into a frying pan with some oil.
- Fry until fragrant and add sauce and mix well.
- Add the blanched vegetables and stir fry briefly over high heat.
- Serve immediately.
MIXED VEGETABLE STIR FRY
Steps:
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
- Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
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