Thai Stir Fried Vegetables With Garlic Ginger And Lime Food

THAI VEGETABLE STIR FRY IN 15 MINUTES

Steps:

• If using, put the veg oil into the wok, then add the garlic and stir fry for a minute.
• Add in chopped mushrooms and stir fry over a high-ish heat until water is released. If you're not using oil, you may need to add a splash of water to stop the garlic from catching or burning.
• Pop the carrots and broccoli in, and continue stir frying for a couple of minutes.
• Pour in the soy sauces and vegan Worcestershire sauce, the water and the sugar. Stir well - let the sauce boil, but only for around 30 seconds.
• Add in the cabbage, then stir until it wilts down. Serve and enjoy! Optional garnishes can be added such as fresh coriander cashews, chopped red chilli and cashews.

THAI BASIL VEGETABLES

Steps:

• In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
• The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
• cornstarch to your sauce, but it won't affect the flavor either way.
• Heat oil in wok or large skillet over medium-high heat.
• Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
• Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
• Stir in herbs and serve.

STIR-FRIED MIXED VEGETABLES THAI STYLE

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.