Thaistylestirfryvegetables Recipes

STIR-FRIED MIXED VEGETABLES THAI STYLE

Stir-Fried Mixed Vegetables Thai Style image

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

Ingredients

3 tablespoons vegetable oil or 3 tablespoons peanut oil
1 piece gingerroot, peeled and finely chopped
4 garlic cloves, finely chopped
3/4 cup broccoli floret
1/2 cup snow peas
1 carrot, peeled and cut in match sticks
1 green pepper, deseeded and cut in strips
1 red pepper, deseeded and cut in strips
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 scallions, trimmed and shredded (to garnish)
1/2 teaspoon white pepper

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.

THAI STIR-FRIED VEGETABLES

Thai Stir-Fried Vegetables image

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

Ingredients

8 dried shiitake mushrooms, soaked in hot water and sliced in thirds
5 ounces snow peas, strings removed
1/2 red bell pepper, cut into 1/4-inch slices
4 green onions with tops, cut in 1-inch pieces
5 ounces baby corn (optional)
1 teaspoon garlic, chopped
4 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons water (as needed)
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch, dissolved in
1 tablespoon water
black pepper
red bell pepper, cut in strips
fresh cilantro leaves

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

THAI-STYLE GRILLED VEGETABLES

Thai-Style Grilled Vegetables image

Provided by Food Network

Time 17m

Yield 2 to 3 servings

Number Of Ingredients 8

Ingredients

2 red bell peppers
2 yellow bell peppers
2 Chinese eggplants
6 cloves garlic
1 tablespoon whole coriander
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 tablespoon olive oil

Steps:

Heat a grill to medium.
Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.

FROZEN VEGETABLE STIR-FRY

Frozen Vegetable Stir-Fry image

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

Ingredients

2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons peanut butter
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables

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

THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY

Thai-Style Chicken and Vegetable Stir-Fry image

Categories Chicken Vegetable Stir-Fry Quick & Easy Fall Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

2 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
1 tablespoon Thai red curry paste or 2 tablespoons chili-garlic sauce
3 tablespoons vegetable oil
2 large Japanese eggplants, cut into 3/4-inch pieces
4 ounces green beans, trimmed, cut on diagonal into 1-inch pieces
1 cup canned unsweetened coconut milk
1/4 cup thinly sliced fresh basil

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.

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