Vegetarian Thai Stir Fry Food

VEGETARIAN THAI STIR-FRY

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 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.

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 SATAY STIR-FRY

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.