Thai Vegetable Stir Fry
Bursting with vibrant flavors and colors, this Thai Vegetable Stir Fry is a quick and healthy dinner option that brings authentic Thai cuisine to your kitchen. Fresh garlic, zesty ginger, and a savory soy-oyster sauce blend infuse crisp vegetables like broccoli, red bell pepper, and snow peas with irresistible umami. A touch of lime juice and optional chili flakes add a delightful balance of tanginess and heat. This versatile recipe, ready in just 30 minutes, pairs beautifully with fluffy jasmine rice and can be customized with your favorite veggies or garnishes like fragrant Thai basil. Perfect for busy weeknights, this dish delivers a restaurant-quality experience with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- 1 medium onion, sliced
- 1 large red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 cup snow peas
- 1 cup baby corn (optional)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 0.25 teaspoon ground white pepper
- 0.5 teaspoon chili flakes (optional)
- 0.25 cup fresh Thai basil leaves (optional, for garnish)
- 4 cups cooked jasmine rice
Instructions
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
Add the sliced onion and sauté for 1-2 minutes until softened.
Add the red bell pepper, broccoli florets, carrot, snow peas, and baby corn. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, mix together the soy sauce, oyster sauce, lime juice, brown sugar, ground white pepper, and chili flakes (if using).
Pour the sauce over the vegetables in the wok and toss to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasonings as needed, adding more soy sauce or lime juice if desired.
Remove from heat and garnish with fresh Thai basil leaves, if using.
Serve hot over cooked jasmine rice and enjoy your Thai Vegetable Stir Fry!
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 33.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1942 mg | 41% | |
*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.
