THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
Steps:
- Gather the ingredients.
- In a large cup or small bowl, combine coconut milk, fish sauce, lime juice, chile flakes, and brown sugar, stirring well to dissolve the sugar. Taste test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat.
- Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chile flakes.
- Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
- Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
- Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
- Remove from heat and taste test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chile if desired. Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice .
Nutrition Facts : Calories 215 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, Sodium 708 mg, Sugar 6 g, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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.
VEGETARIAN THAI STIR-FRY
No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm
Provided by plhedley
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
- Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
- Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
- Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
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 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
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.
More about "thai vegetable stir fry recipes"
EASY THAI VEGETABLE STIR-FRY RECIPE – EATWELL MAGAZINE
From wellbeing.com.au
PAD PAK THAI (THAI STIR-FRY VEGETABLES) – MY PLANTIFUL COOKING
From myplantifulcooking.com
THAI VEGETABLE NOODLE STIR FRY - EAT REAL AMERICA
From eatrealamerica.com
THAI CASHEW STIR FRY IN JUST 20 MINUTES - VEGAN PUNKS
From veganpunks.com
THAI VEGETABLE STIR-FRY RECIPE - VEGETARIANTIMES.COM
From vegetariantimes.com
THAI STYLE VEGETABLE STIR FRY RECIPE - KANNAMMA COOKS
From kannammacooks.com
THAI VEGETABLE STIR-FRY - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
THAI VEGETABLE STIR FRY - SAVOR THE FLAVOUR
From savortheflavour.com
BASIC VEGETABLE STIR-FRY - THAI KITCHEN
From mccormick.com
AUTHENTIC THAI FRIED RICE RECIPE (ข้าวผัด) - STREET FOOD STYLE!
From eatingthaifood.com
HOW TO MAKE THAI STIR-FRIED VEGETABLES - HEALTHY THAI RECIPES
From healthythairecipes.com
STIR FRY RECIPE VEGETABLE - THERESCIPES.INFO
From therecipes.info
THAI STIR FRIED MIXED VEGETABLES RECIPE (PAD PAK RUAMMIT)
From siamsizzles.com
THAI BEEF STIR FRY - STREETSMART KITCHEN
From streetsmartkitchen.com
SPICY THAI VEGETABLE STIR FRY | HEALTHY RECIPE FROM DR. IAN SMITH
From rachaelrayshow.com
THAI VEGGIE STIR FRY SAUCE - THERESCIPES.INFO - THERECIPES
From therecipes.info
FLAVORFUL THAI VEGETABLE STIR-FRY – NUTRICIOUSLY
From nutriciously.com
THAI-STYLE TOFU & VEGETABLE STIR-FRY | CANADIAN LIVING
From canadianliving.com
EASY THAI BASIL VEGETABLE STIR FRY - THE HEALTHY MAVEN
From thehealthymaven.com
PAD PAK THAI (STIR FRIED VEGETABLES) - ORGANICALLY ADDISON
From organicallyaddison.com
THAI VEGETABLE STIR FRY – CLOVER LEAF
From cloverleaf.ca
THAI VEGETABLE STIR-FRY - ASIAN INSPIRATIONS
From asianinspirations.com.au
EASY THAI STIR FRY VEGETABLES RECIPE - RANVEER BRAR
From ranveerbrar.com
AIMEE'S VEGETARIAN RECIPES: THAI VEGETABLE STIR FRY | VEGETABLE STIR ...
From pinterest.ca
THAI STIR FRY VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
6-VEGETABLE STIR FRY WITH PEANUT SAUCE - THE ROASTED ROOT
From theroastedroot.net
HOW TO MAKE SPICY THAI VEGETABLE STIR FRY | HEALTHY RECIPE FROM …
From rachaelrayshow.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 VEGETABLE STIR-FRY WITH BEEF OR CHICKEN - KELLY THE KITCHEN KOP
From kellythekitchenkop.com
10 BEST THAI SHRIMP AND VEGETABLE STIR FRY RECIPES - YUMMLY
From yummly.com
SWEET THAI CHILI CHICKEN STIR FRY - COOKIN' WITH MIMA
From cookinwithmima.com
THAI VEGETABLE STIR FRY IN 15 MINUTES - VEGAN PUNKS
From veganpunks.com
THAI VEGETABLE STIR-FRY - HEY NUTRITION LADY
From heynutritionlady.com
THAI STIR FRY VEGETABLES - THE STEAMING POT
From steamingpot.com
THAI VEGETABLE STIR FRY | THE PALM SOUTH BEACH DIET BLOG
From palm.southbeachdiet.com
THAI GINGER SALMON, SERVED WITH VEGETABLE STIR FRY AND NOODLE …
From globalsalmoninitiative.org
ESSENTIAL WEEKNIGHT RECIPE: THAI STIR-FRIED GREENS WITH OYSTER SAUCE
From thekitchn.com
THAI VEGETABLES | THAI RECIPES | GOODTOKNOW
From goodto.com
THAI VEGETABLE STIR FRY - KHIN'S KITCHEN
From khinskitchen.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 #main-dish #side-dishes #vegetables #asian #thai #easy #beginner-cook #dietary #spicy #stir-fry #taste-mood #number-of-servings #3-steps-or-less #technique
You'll also love