Thai Style Vegetable Stir Fry
Bursting with vibrant colors and bold flavors, this Thai-Style Vegetable Stir Fry is a quick, healthy dish perfect for weeknight dinners or meal prep. Featuring a medley of crisp broccoli, tender carrots, snap peas, and earthy mushrooms, this recipe shines with its savory-sweet sauce made from soy sauce, oyster sauce, lime juice, and a hint of brown sugar. Infused with aromatic garlic, ginger, and fresh Thai basil, every bite is a harmony of authentic Thai-inspired tastes. Best served over fluffy jasmine rice, this stir fry can be customized with crushed peanuts for an extra crunch, making it ideal for vegetarians and anyone seeking a flavorful, nutritious meal in just 25 minutes.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, sliced thinly on the bias
- 1 large Red bell pepper, thinly sliced
- 1 cup Snap peas
- 1 cup Baby corn, halved lengthwise
- 1 cup Button mushrooms, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Cornstarch
- 1 cup Water
- 0.5 cup Basil leaves (preferably Thai basil)
- 2 tablespoons Crushed peanuts (optional, for garnish)
- 2 cups Cooked jasmine rice (for serving)
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, lime juice, brown sugar, cornstarch, and water until smooth. Set the sauce aside.
Heat a wok or large skillet over medium-high heat and add vegetable oil.
Once the oil is hot, add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli, carrots, and snap peas to the wok. Stir-fry for 2-3 minutes until they begin to soften.
Add the red bell pepper, baby corn, and mushrooms. Continue to stir-fry for another 3-4 minutes until all the vegetables are tender-crisp.
Pour the prepared sauce into the wok, stirring to coat the vegetables evenly. Allow it to simmer for 1-2 minutes until the sauce thickens and glazes the vegetables.
Turn off the heat and gently fold in the basil leaves until they are wilted.
Serve the stir fry immediately over cooked jasmine rice. Optionally, garnish with crushed peanuts for added texture.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 13.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 654 mg | 14% | |
*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.
