Description
A quick and healthy Thai Vegetable Stir-Fry recipe packed with colorful vegetables and delicious flavors.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 1 cup mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegan alternative)
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Cooked jasmine rice or rice noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and sauté for about 2 minutes until it begins to soften.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add the bell pepper, broccoli, snap peas, carrot, and mushrooms. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- Pour in the soy sauce, oyster sauce, lime juice, and sesame oil. Stir to combine and cook for another 2 minutes.
- If desired, sprinkle in the red pepper flakes for added heat and mix well.
- Serve the stir-fry over cooked jasmine rice or rice noodles.
Notes
- For added protein, include tofu or tempeh; simply cube and sauté them before adding the vegetables.
- Feel free to customize the vegetables based on what you have on hand, such as zucchini, asparagus, or baby corn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg