A colorful and flavorful Thai stir-fry featuring a mix of fresh vegetables cooked with garlic, chili, and soy sauce. This quick dish is perfect for a healthy and satisfying meal.
Ingredients
For the Stir-Fry:
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 red chilies, sliced (adjust to taste)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup carrots, sliced thinly
- 1 cup bell peppers, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 1/4 cup water
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
- Lime wedges (optional)
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Vegetables:
- Wash and slice all vegetables into bite-sized pieces.
- Cook the Aromatics:
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the garlic and chilies, stir-frying until fragrant.
- Add the Vegetables:
- Increase the heat to high. Add the broccoli, snap peas, carrots, and bell peppers. Stir-fry for 2-3 minutes.
- Season the Stir-Fry:
- Add the soy sauce, oyster sauce, and sugar. Stir well to coat the vegetables. Add water to create a slight sauce and cook for another 2 minutes.
- Finish with Basil:
- Stir in the Thai basil leaves and cook for 30 seconds until wilted.
- Serve:
- Transfer the stir-fry to a serving plate. Garnish with additional chili slices and serve hot with steamed rice.
Nutritional Information (Per Serving):
- Calories: 150 kcal
- Protein: 4g
- Carbohydrates: 15g
- Fat: 7g
- Sodium: 400mg
Notes
- Add tofu, chicken, or shrimp for extra protein.
- Adjust the spice level by adding more or fewer chilies.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊