Thai Potato Stir Fry
Savor the vibrant flavors of a quick and healthy **Thai Potato Stir Fry**, where tender baby potatoes meet crisp green beans and sweet red bell peppers in a savory-sweet glaze infused with soy sauce, oyster sauce, and a splash of tangy lime juice. This easy skillet recipe combines aromatic garlic, a hint of chili heat, and the unmistakable fragrance of fresh Thai basil for an authentic twist. Perfect as a light vegetarian main or a stunning side dish, it comes together in just 35 minutes. Garnished with crunchy crushed peanuts, this dish pairs beautifully with steamed jasmine rice for a satisfying and flavorful meal your family will love. Ideal for busy weeknights or an effortless way to spice up your dinner routine, this Thai-inspired recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Baby potatoes (halved or diced)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 whole Red chili (thinly sliced)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 200 grams Green beans (trimmed and cut into 2-inch pieces)
- 1 medium Red bell pepper (sliced)
- 10 grams Fresh Thai basil leaves
- 30 grams Crushed peanuts (optional for garnish)
Instructions
Wash and cut the baby potatoes in half (or into bite-sized pieces if large). Place them in a pot of salted water and boil for 10-12 minutes until just tender but not falling apart. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and sliced red chili. Stir fry for about 30 seconds until fragrant.
Add the boiled potatoes to the skillet and stir fry for 2-3 minutes to lightly crisp their edges.
Stir in the green beans and red bell pepper. Cook for another 3-5 minutes, stirring frequently, until the vegetables soften slightly but still retain some crunch.
In a small bowl, mix together soy sauce, oyster sauce, sugar, and lime juice. Pour the sauce over the vegetables and potatoes, stirring well to coat everything evenly.
Cook for another 2 minutes, allowing the sauce to caramelize and coat the ingredients.
Turn off the heat and toss in the fresh Thai basil leaves, letting them wilt slightly from the residual heat.
Transfer the stir fry to a serving plate and garnish with crushed peanuts if desired. Serve immediately as a main dish or alongside steamed jasmine rice.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
