Ingredients for Thai Style Vegetable Stir Fry
- Sugar Snap Peas
- Carrot
- Portabella Mushroom
- Bean Sprouts
- Fresh Basil
- Fresh Lemongrass
- 2 cloves garlic, minced
- Thai Red Chili Peppers
- Sambal Oelek
- 1 tablespoon fish sauce
- Peanut Oil
- Peanut Butter
- Lime
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How to Make Thai Style Vegetable Stir Fry
- Prepare all vegetables: thinly slice the bell peppers, finely chop the garlic and chilies, and julienne the carrots.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and chilies, stir-frying for 30 seconds until fragrant.
- Add the carrots and broccoli, stir-frying for 2-3 minutes until slightly tender-crisp.
- Add the bell peppers and snow peas, stir-frying for another 2 minutes.
- Push the vegetables to the side of the wok. Add the soy sauce, fish sauce, brown sugar, and rice vinegar to the empty space. Stir to combine and let it simmer for a minute.
- Pour the sauce over the vegetables and stir-fry everything together for another minute until well coated and heated through.
- Garnish with chopped cilantro and serve hot with rice or your favorite Thai dish. Optional: Add 1 block (14oz) of cubed firm tofu along with the carrots and broccoli.
Nutrition Information (Approximate per serving)
Sodium
184 g
Sugar
119g
Fat
18g
Carbs
22g
