Thai Mixed Veg Stir Fry

Thai Mixed Veg Stir Fry - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Forget boring vegetables – this dish is loaded with umami!

Forget boring vegetables! This quick Thai-inspired stir-fry brings them to life with garlic, deep umami flavours, and just the right touch of spice, if you’re Asian, LOL! (Maybe take it easy on the chili)

The trick is simple, cook your veggies from hardest to softest. Begin by quickly frying sturdy vegetables like carrots (Kenji taste-tested and definitely approved!), cauliflower, broccoli stems, etc, followed by softer vegetables like mushrooms, cabbage, broccolini and finishing with delicate greens such as snow peas, or sugar snaps. Mixed sauces, with cornstarch combine into a glossy, mouthwatering coating that makes every bite irresistible. It’s fast, foolproof, and perfect for using up whatever’s in your fridge.

In Thailand, dishes are enjoyed family-style, and this colourful medley of crisp-tender vegetables brings balance and vibrant flavours to your dinner table, Kenji would certainly agree but perhaps something meatier would be better for him!

Ingredients

Sauce
2 tbsp oyster sauce
2 tsp soy sauce
1 tsp fish sauce
2 tbsp cornstarch (flour)
2 tbsp water
Stir-Fry Veggies
1 medium to small carrot, thin sticks or roll-cut
¼ head cauliflower, small florets
3 cups cabbage, bite-sized or shredded
3 stalks broccolini, stems thinly sliced.
10 sugar snap peas, strings removed, cut in half
10 snow peas, strings removed, cut in half
5 fresh shiitake mushrooms, sliced
2 tbsp olive or neutral oil
5 garlic cloves, chopped
1 thumb size piece of ginger, chopped
1–4 Thai chillies, crushed (optional, for heat)
1 hand full fresh coriander (cilantro)

Steps

Step 1
Mix oyster sauce, soy sauce, fish sauce, cornstarch and water in a small bowl until smooth.
Step 2

Organise vegetables into bowls:

Bowl 1: Firm (carrot, cauliflower).

Bowl 2: Medium-soft (cabbage, broccolini, mushrooms).

Bowl 3: Soft (snow peas, sugar-snap peas).
Step 3

In a large frying pan over medium-high heat, heat neutral oil.
Step 4

Add garlic, stir-fry until fragrant and lightly golden. Add the ginger and crushed chillies.
Step 5

Add Bowl 1 veggies with a splash of water; stir-fry 3 minutes until just tender-crisp.
Step 6

Add Bowl 2 veggies with a splash of water; stir-fry another 2 minutes, coating evenly.
Step 7

Finally, toss in Bowl, stir fry 20 seconds.
Step 8

Mix and pour in the sauce, mix well until all veggies are coated.
Step 9

Add the chopped coriander, mix and serve.
Step 10

Serve hot as side dish or with fluffy jasmine rice. Enjoy!

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