Thai Style Stir Fry Vegetables Food

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.

THAI-STYLE VEGETABLE STIR-FRY

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.

THAI STYLE CHICKEN STIR FRY

Steps:

• Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
• Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
• Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
• Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
• Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
• To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

THAI STYLE STIR FRY

Steps:

• In large skillet, stir-fry chicken in oil for 3-4 minutes. Stir in veggies; cook, uncovered for 4-6 minutes.
• Meanwhile, in small bowl combine remaining ingredients.
• Stir into chicken mixture and heat through until sauce is smooth and coats everything nicely.
• Serve over hot cooked rice or whole wheat noodles.

VEGETABLE THAI CURRY STIR FRY

Steps:

• Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
• Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
• Add all veggies and cook until peppers become tender.
• Add coconut milk mixture & tofu and simmer for a couple of minutes.
• Serve over 1 cup rice.