Thai Mixed Veggie Stir-Fry
An easy but delicious Thai mixed veggie stir-fry recipe that has cauliflower, sugar snap peas, carrots and Chinese broccoli.
Ingredients
Stir-Fry Sauce
- 2 tbsp oyster sauce (see note)
- 2 tsp soy sauce
- 2 tsp Thai seasoning sauce
- 1 tbsp water
Stir-Fry
- 1 small carrot cut in bite-sized sticks
- 4.5 oz small cauliflower florets (about ¼ head)
- 3 cups bite-sized green cabbage pieces
- 3.5 oz Chinese broccoli (gai lan) stems thinly sliced on a diagonal, leaves roughly chopped into chunks
- 10 sugar snap peas strings removed, cut in half on a diagonal
- 5 fresh shiitake mushrooms tough stems removed and caps sliced
- 2 tbsp neutral oil
- 6 cloves garlic chopped
- 1 tsp granulated sugar
- ground white pepper to taste
- Jasmine rice for serving
Instructions
- Make the sauce by combining all the ingredients in a small bowl.
- Organize your vegetables in the order they will be cooked. In the first bowl, place the carrots and cauliflower, or other hard veggies that take the longest to cook. A second bowl should hold the cabbage, Chinese broccoli stems, snap peas, and mushrooms, or any other medium-firm veggies. A third bowl will have the Chinese broccoli leaves or any other leafy greens.
- Place a wok on medium heat, then add the oil and garlic, and sauté until the smaller bits of garlic turn golden.
- Add the hard veggies (bowl 1 ) and a splash of water, then turn the heat up to high and toss for 2 to 3 minutes, until the veggies are halfway done. Allow most of the water in the wok to dry up before adding the second set of vegetables.
- Add the medium veggies (bowl 2 ), sauce, sugar, and pepper. Toss until the vegetables are cooked to your liking, 2 to 3 minutes.
- Add the leafy greens (bowl 3 ) and toss just until wilted, about 15 seconds. Remove from the heat and serve with jasmine rice.
Notes
- To make this dish vegetarian, use a vegetarian stir-fry sauce instead of the oyster sauce; it’s available at many Asian grocery stores.
- If you want to make this a complete meal in itself, you can add some protein. Mix 8 ounces (225 g) of bite-sized meats with 2 teaspoons (10 ml) soy sauce. Cook the meat over high heat until browned and remove from the pan. Throw it back in along with the leafy greens at the end.