Craving a vibrant and flavorful vegetarian meal bursting with the authentic taste of Thailand? Look no further than this delicious Thai Mixed Vegetable Stir-Fry! This recipe showcases the best of Thai cuisine, highlighting the perfect balance of sweet, sour, salty, and spicy notes that characterize this beloved style of cooking. Using readily available vegetables and a simple yet effective sauce, this dish is surprisingly quick to prepare, making it ideal for a weeknight dinner or a satisfying weekend lunch. Forget complicated takeout orders; with this recipe, you can create an authentic Thai experience in your own kitchen.
This recipe uses fresh ingredients to create a truly stunning stir-fry that’s packed with flavour and nutrition. From the fragrant garlic and ginger to the vibrant vegetables and zesty lime juice, every element works together to create a symphony of taste. Ready to embark on a culinary journey to Thailand? Let's dive into the step-by-step process to create this incredible Thai Mixed Vegetable Stir-Fry.
Tools Needed
- wok
- knife
- cutting board
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Organize Ingredients
- Cut cauliflower into small florets, carrots into wedges, snow peas in half, baby corn into smaller pieces, cabbage into pieces, rehydrated dried shiitake mushrooms into pieces, and separate Chinese broccoli leaves from stems, slicing stems thinly.
Step 2. Stir-fry the Vegetables
- Heat oil in a wok, sauté garlic (and chilies if using).
- Add Group 1 vegetables and cook for about 2 minutes, adding a little water to help them cook through.
- Add Group 2 vegetables.
- Pour in the stir-fry sauce (oyster sauce, golden mountain sauce, fish sauce, sugar, water).
- Add Group 3 vegetables and cook until the leaves wilt (about 1 minute).
Step 3. Make the Stir-fry Sauce
- Pour in the stir-fry sauce (oyster sauce, golden mountain sauce, fish sauce, sugar, water).
Step 4. Serve
- Serve hot over rice.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Choose vegetables with a variety of colors, textures, and shapes for an appealing dish.
- If using chilies, leave them whole or in large pieces so they are easily identifiable to avoid accidental consumption.
Nutrition
- Calories: approximately 200-300
- Fat: 5-15g
- Carbs: 20-35g
- Protein: 5-10g
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the wok. Frozen vegetables might release more water, so you may need to adjust the cooking time slightly.
2. What can I substitute for fish sauce if I don't eat seafood?
Soy sauce or tamari are good substitutes for fish sauce. Start with a smaller amount and taste as you go, adjusting to your preferred level of saltiness.
This Authentic Thai Mixed Vegetable Stir-Fry is a testament to the vibrant and exciting world of Thai cuisine, easily achievable in your own kitchen. Enjoy the satisfying blend of flavors and textures, and don't hesitate to experiment with your favorite vegetables to personalize this delicious dish. From weeknight dinners to special occasions, this recipe is sure to become a staple in your culinary repertoire.