STIR-FRIED MIXED VEGETABLES THAI STYLE
Posted for ZWT 2006. This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish)
Provided by Galley Wench
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
- Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
- Stir-fry for an additional 3-4 minutes or until tender but still crisp.
- Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
- Transfer to a serving dish.
- Garnish with scallions.
MIXED VEGETABLE STIR FRY
Steps:
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
- Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
STIR-FRIED CHICKEN WITH GINGERED VEGETABLES
This healthy stir-fry is also delicious. Why go out and pay restaurant prices when you can eat so well at home?
Provided by Annacia
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a medium pot of salted water to a boil.
- Meanwhile, season the chicken with salt and pepper.
- Heat the vegetable oil in a nonstick wok or large nonstick skillet over high heat.
- When the oil is hot, add the chicken and cook, tossing with a wooden spoon, until the chicken begins to brown.
- Turn off the heat and transfer the chicken to a plate.
- Blanch the broccoli in the boiling water until the stems just begin to get tender, about 1 or 2 minutes.
- Drain and set aside.
- Add the sesame oil and garlic cloves to the wok.
- Turn the heat to medium and cook until the garlic is fragrant and lightly golden.
- Remove the garlic, add the ginger and cook for another minute.
- Turn the heat to high, add the carrots and cook, tossing with a wooden spoon, for 2 minutes.
- Add the peas, red peppers and hot pepper flakes, continue tossing with the spoon and cook for 1 minute more.
- Add the chicken, broccoli, vinegar and soy sauce and cook for 2 minutes more.
- Serve immediately over a bed of rice.
VEGETARIAN THAI STIR-FRY
No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm
Provided by plhedley
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
- Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
- Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
- Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
THAI-STYLE VEGETABLE STIR-FRY
Can be served as a vegetable meal or a nice side dish to go with other Thai entrees. You can add tofu chunks to this if you like!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
- Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
- Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
- The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
- If not, add a tbsp.
- of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
- Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
- Beware of the odors coming from the pan; the peppers may get you in the eyes.
- When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
- Stir that in and heat through.
- Squeeze the lime over all, (watching out for seeds), mix well, and serve.
- Serve with rice.
Nutrition Facts : Calories 471.4, Fat 19.5, SaturatedFat 3.6, Sodium 4435.6, Carbohydrate 67.2, Fiber 19.4, Sugar 30, Protein 21.8
More about "stir fried mixed vegetables thai style food"
THAI STIR FRIED MIXED VEGETABLES RECIPE (PAD PAK …
From siamsizzles.com
Ratings 28Calories 728 per servingTotal Time 50 mins
- Step 1: First we need to make the stir fry sauce. Add 2 tbsp of oyster sauce, 1/2 tbsp of sugar, 1 tbsp of soy sauce, and 2 tbsp of water to a bowl, and stir thoroughly.
- Step 2: Heat 2 tbsp of sesame oil in a wok on a high heat, then add 1 clove of finely chopped garlic and 1/2 cup of sliced carrots to the wok and stir fry them for about 1 minute.
- Step 3: Now add 1/2 cup of broccoli, 1/2 cup of baby corn, and 1/2 cup of mangetout to the wok, and stir fry everything for another minute or so.
- Step 4: Next add 1/2 cup of sliced red peppers and 1/2 cup of sliced white mushrooms, and put in the sauce we made earlier. Stir fry everything together for a final couple of minutes until the vegetables are cooked to your liking, then serve and enjoy with some steamed jasmine rice!
THAI STIR-FRIED VEGETABLES RECIPE - THAI.FOOD.COM
From food.com
4/5 (1)Total Time 25 minsCategory CornCalories 180 per serving
- Heat oil in a wok or large frying pan on high heat. Add garlic and stir-fry for 30 seconds. Add mushrooms and stir-fry for 30 seconds. Add snow peas, red pepper, onions, and baby corn and stir to combine.
- Add soy sauce, water (if needed), sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp.
- Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat.
THAI VEGETABLE STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (22)Total Time 25 minsCategory DinnerCalories 246 per serving
161 OYSTER STIR FRIED MIXED VEGETABLE THAI PHOTOS - FREE ...
From dreamstime.com
THAI STYLE STIR FRIED SEAFOOD - ANG SARAP
From angsarap.net
MIXED VEGETABLE NOODLES WITH PRAWNS RECIPE - SIMPLE ...
From simplechinesefood.com
THAI MIXED VEGETABLES - FOOD NEWS
From foodnewsnews.com
STIR FRIED SUKIYAKI - THAI RECIPES
From cooking-thai-recipes.com
THAI VEGETABLE STIR FRY IN 15 MINUTES - VEGAN PUNKS
From veganpunks.com
STIR FRIED MIXED VEGETABLES - THAI COOKING, RECIPES & FOOD ...
From thai-dine.com
THAI STIR FRY VEGETABLES RECIPE - THERESCIPES.INFO
From therecipes.info
STIR-FRIED MIXED VEGETABLES THAI STYLE RECIPE | CHAMPSDIET.COM
From champsdiet.com
VEGETABLE STIR FRY - RECIPETIN EATS
From recipetineats.com
THAI VEGETABLE STIR-FRY - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
STIR-FRY MIXED VEGETABLES - 5 INGREDIENTS - NEW MALAYSIAN ...
From newmalaysiankitchen.com
THAI SWEET AND SOUR STIR FRIED VEGETABLE RECIPE | ผัดผัก ...
From thaicookbook.tv
7 THAI VEGETABLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
DELICIOUS STIR-FRY THAI RECIPES - THE SPRUCE EATS
From thespruceeats.com
STIR-FRIED DISHES - BANN THAI RESTAURANT - CAMBELL RIVER ...
From baanthaicr.com
2,006 STIR FRIED MIXED VEGETABLE THAI PHOTOS - FREE ...
From dreamstime.com
THAI STYLE VEGETABLE STIR FRY RECIPE - KANNAMMA COOKS
From kannammacooks.com
RECIPE THAI STIR-FRIED VEGETABLES, 'PAD PHAK RUAM MITR'
From importfood.com
STIR FRIED MIXED VEGETABLES WITH SHRIMP STOCK IMAGE ...
From dreamstime.com
THAI VEGETABLE STIR FRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STIR-FRIED MIXED VEGETABLES | MISS CHINESE FOOD
From misschinesefood.com
THAI VEGETABLES | THAI RECIPES - GOODTOKNOW
From goodto.com
HOW TO MAKE THAI STIR-FRIED VEGETABLES - HEALTHY THAI RECIPES
From healthythairecipes.com
THAI STIR FRIED MIXED VEGETABLES RECIPE - YOUTUBE
From youtube.com
THAI VEGETABLE STIR-FRY RECIPE WITH GINGER AND LIME
From thespruceeats.com
CHINESE MIXED VEGETABLE STIR FRY - GREEDY GOURMET
From greedygourmet.com
STIR-FRIED NOODLES WITH MIXED VEGETABLES AND PORK RECIPE ...
From simplechinesefood.com
THAI VEGETABLE STIR FRY RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THAI MIXED VEG STIR-FRY RECIPE ผัดผักรวม - HOT THAI ...
From youtube.com
THAI STIR FRY RECIPE VEGETARIAN - CREATE THE MOST AMAZING ...
From recipeshappy.com
STIR FRIED MIXED VEGETABLES IN OYSTER SAUCE - THAI CHEF ...
From thaichefschool.com
THAI STIR FRIED MIXED VEGETABLES RECIPE (PAD PAK RUAMMIT ...
From foodnewsnews.com
59,844 STIR FRY VEGETABLES STOCK PHOTOS AND IMAGES - 123RF
From 123rf.com
THAI MIXED VEGETABLES - THAI RECIPES
From cooking-thai-recipes.com
16 MINUTE VEGETABLE STIR-FRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love