FROZEN VEGETABLE STIR-FRY
Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.
Provided by Tracey Davies
Categories Side Dish Vegetables
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
- Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g
VEGETABLE PAD THAI
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. -Sara Landry, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,
Nutrition Facts : Calories 404 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 951mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 9g fiber), Protein 20g protein.
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI-STYLE VEGETABLE STIR-FRY
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!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
- 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).
- The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
- If not, add a tbsp.
- 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.
- Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
- Beware of the odors coming from the pan; the peppers may get you in the eyes.
- When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
- Stir that in and heat through.
- Squeeze the lime over all, (watching out for seeds), mix well, and serve.
- Serve with rice.
Nutrition Facts : Calories 471.4, Fat 19.5, SaturatedFat 3.6, Sodium 4435.6, Carbohydrate 67.2, Fiber 19.4, Sugar 30, Protein 21.8
THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY
Categories Chicken Vegetable Stir-Fry Quick & Easy Fall Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
- Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
- Mix chicken thighs with curry paste.
- Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g
THAI STIR-FRIED VEGETABLES
A likable combination, and very pretty. Comes together quickly once the veges are prepped. I'm listing them first, so you can prep them, the other ingredients follow in order of use.
Provided by dianegrapegrower
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prep all veggies.
- Heat oil in a wok or large frying pan on high heat. Add garlic and stir-fry for 30 seconds. Add mushrooms and stir-fry for 30 seconds. Add snow peas, red pepper, onions, and baby corn and stir to combine.
- Add soy sauce, water (if needed), sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp.
- Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat.
- Transfer to serving dish, and garnish as desired.
Nutrition Facts : Calories 179.8, Fat 14.4, SaturatedFat 1.9, Sodium 508.2, Carbohydrate 11.7, Fiber 2.5, Sugar 4.7, Protein 3.1
More about "thai style vegetable stir fry recipes"
THAI STYLE VEGETABLE STIR FRY RECIPE - KANNAMMA COOKS
From kannammacooks.com
Cuisine ThaiCategory Stir-FryServings 2Total Time 20 mins
- Take a small bowl and add in a tablespoon of oyster sauce and a teaspoon of soy sauce. Add in couple of tablespoon of water, a teaspoon of palm sugar and sliced chillies.
- Place a pan or a wok on high heat. Add in a little oil. Add in chopped garlic and saute for a few seconds.
VEGETABLE STIR FRY | RECIPETIN EATS
From recipetineats.com
10 BEST THAI SHRIMP AND VEGETABLE STIR FRY RECIPES
From yummly.com
STIR-FRIED MORNING GLORY THAI STYLE - THAI FOOD PARADISE
From thaifoodparadise.com
THAI VEGETABLE STIR-FRY - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
6-VEGETABLE STIR FRY WITH PEANUT SAUCE - THE ROASTED …
From theroastedroot.net
10 BEST THAI VEGETABLE SIDE DISH RECIPES - YUMMLY
From yummly.com
THAI STIR FRY VEGETABLES RECIPE » TEMPLE OF THAI
From templeofthai.com
THAI-STYLE VEGETABLE STIR-FRY | READER'S DIGEST AUSTRALIA
From readersdigest.com.au
ASIAN VEGETABLE STIR FRY - RECIPE GIRL
From recipegirl.com
THAI VEGETABLE STIR FRY - SAVOR THE FLAVOUR
From savortheflavour.com
THAI VEGETABLE STIR-FRY - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
FLAVORFUL THAI VEGETABLE STIR-FRY – NUTRICIOUSLY
From nutriciously.com
THAI VEGETABLE STIR-FRY RECIPE WITH GINGER AND LIME
From thespruceeats.com
4.3/5 (104)Category Side Dish, Entree, DinnerAuthor Darlene SchmidtCalories 215 per serving
THAI VEGETABLE STIR FRY - KHIN'S KITCHEN
From khinskitchen.com
Ratings 4Calories 127 per servingCategory Side Dish
THAI VEGETABLE STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 22Calories 246 per servingCategory Dinner
THAI MIXED VEGETABLES - THAI RECIPES
From cooking-thai-recipes.com
THAI VEGETABLE STIR FRY IN 15 MINUTES - VEGAN PUNKS
From veganpunks.com
THAI VEGETABLES | THAI RECIPES | GOODTO
From goodto.com
THAI-STYLE STIR-FRIED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
SPICY THAI STEAK AND VEGETABLE STIR FRY RECIPE | RECIPES.NET
From recipes.net
SPICY THAI VEGETABLE STIR FRY | HEALTHY RECIPE FROM DR. IAN …
From rachaelrayshow.com
THAI STYLE STIR FRY MADE WITH VITA COCO - BERRYRIPE.COM
From berryripe.com
A GUIDE TO THAI STIR-FRIES - SERIOUS EATS
From seriouseats.com
THAI STYLE VEGETABLE NOODLE STIR-FRY - THRIFTY FOODS
From thriftyfoods.com
EASY THAI BASIL VEGETABLE STIR FRY - THE HEALTHY MAVEN
From thehealthymaven.com
THAI MIXED VEGETABLE STIR FRY - HOT THAI KITCHEN
From hot-thai-kitchen.com
THAI BEEF AND VEGETABLE STIR-FRY RECIPE | TASTING TABLE
From tastingtable.com
TRY THIS MOUTHWATERING THAI VEGETABLE STIR FRY RECIPE | ORIENTASIAN
From orientasian.in
THAI-STYLE VEGETABLE STIR-FRY WITH GARLIC AND BLACK PEPPER
From 177milkstreet.com
VEGETABLES FOR THAI STYLE STIR FRY | ARCTIC GARDENS
From arcticgardens.ca
BASIC VEGETABLE STIR-FRY | THAI KITCHEN - MCCORMICK
From mccormick.com
THAI-STYLE TOFU & VEGETABLE STIR-FRY | CANADIAN LIVING
From canadianliving.com
THAI VEGETABLE STIR FRY WITH CASHEW NUTS - JUST LOVE
From justluve.com
AUTHENTIC THAI STIR FRIED DISHES
From thaicookbook.tv
THAI SWEET AND SOUR STIR FRIED VEGETABLE RECIPE
From thaicookbook.tv
ESSENTIAL WEEKNIGHT RECIPE: THAI STIR-FRIED GREENS WITH OYSTER SAUCE
From thekitchn.com
PAD PAK THAI (STIR FRIED VEGETABLES) - ORGANICALLY ADDISON
From organicallyaddison.com
THAI STIR FRY VEGETABLES - THE STEAMING POT
From steamingpot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #lunch #main-dish #side-dishes #vegetables #asian #thai #easy #spring #summer #dietary #spicy #seasonal #stir-fry #taste-mood #number-of-servings #technique
You'll also love