A vibrant and healthy Thai stir-fry made with colorful vegetables in a savory sauce, perfect as a side dish or a light main course.
Ingredients
For the Stir-Fry:
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 cup broccoli florets
- 1/2 cup carrots, thinly sliced
- 1/2 cup bell peppers, sliced (red, yellow, or green)
- 1/4 cup snap peas
- 1/4 cup mushrooms, sliced
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp lime juice
- 1 tsp sugar
- 1/4 tsp chili flakes (optional, for spice)
For Garnish:
- Fresh basil leaves
- Sesame seeds
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Sauce:
- In a small bowl, mix soy sauce, oyster sauce, lime juice, sugar, and chili flakes. Set aside.
- Cook the Aromatics:
- Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Stir-Fry the Vegetables:
- Add broccoli, carrots, bell peppers, snap peas, and mushrooms to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Add the Sauce:
- Pour the prepared sauce over the vegetables. Toss well to coat and cook for another 2 minutes.
- Serve:
- Transfer the stir-fry to a serving plate. Garnish with fresh basil leaves, sesame seeds, and lime wedges. Serve hot with steamed rice or noodles.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 12g
- Fat: 6g
- Sodium: 400mg
Notes
- Substitute vegetables with zucchini, baby corn, or bok choy for variety.
- Add tofu, shrimp, or chicken for extra protein.
- Adjust spice level by adding more chili flakes or chili paste.
Let me know if you’d like more recipes or tips! 😊