In the realm of culinary delights, Thai cuisine reigns supreme, captivating taste buds with its vibrant flavors, aromatic spices, and the delicate balance of sweet, sour, and savory notes. Among the many delectable offerings, Thai-style vegetable stir-fry stands tall as a symphony of colors, textures, and flavors that pays homage to Thailand's rich culinary heritage. With an array of crunchy vegetables, infused with the aromatic trinity of garlic, ginger, and chili, this dish offers a delightful journey into the heart of Thai gastronomy. Let's delve into the secrets of creating an exceptional Thai-style vegetable stir fry, exploring the essential ingredients, techniques, and tips that will transform your kitchen into a Thai culinary haven.
Here are our top 7 tried and tested recipes!
FROZEN VEGETABLE STIR-FRY
Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.
Provided by Tracey Davies
Categories Side Dish Vegetables
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
- Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g
VEGETABLE PAD THAI
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. -Sara Landry, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,
Nutrition Facts : Calories 404 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 951mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 9g fiber), Protein 20g protein.
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI-STYLE VEGETABLE STIR-FRY
Can be served as a vegetable meal or a nice side dish to go with other Thai entrees. You can add tofu chunks to this if you like!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 471.4, Fat 19.5, SaturatedFat 3.6, Sodium 4435.6, Carbohydrate 67.2, Fiber 19.4, Sugar 30, Protein 21.8
THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY
Categories Chicken Vegetable Stir-Fry Quick & Easy Fall Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
- Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
- Mix chicken thighs with curry paste.
- Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g
THAI STIR-FRIED VEGETABLES
A likable combination, and very pretty. Comes together quickly once the veges are prepped. I'm listing them first, so you can prep them, the other ingredients follow in order of use.
Provided by dianegrapegrower
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prep all veggies.
- Heat oil in a wok or large frying pan on high heat. Add garlic and stir-fry for 30 seconds. Add mushrooms and stir-fry for 30 seconds. Add snow peas, red pepper, onions, and baby corn and stir to combine.
- Add soy sauce, water (if needed), sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp.
- Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat.
- Transfer to serving dish, and garnish as desired.
Nutrition Facts : Calories 179.8, Fat 14.4, SaturatedFat 1.9, Sodium 508.2, Carbohydrate 11.7, Fiber 2.5, Sugar 4.7, Protein 3.1
Tips:
- Use fresh vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables.
- Cut vegetables into uniform pieces: This will help them cook evenly.
- Use a large wok or skillet: A large wok or skillet will allow you to stir-fry the vegetables quickly and easily.
- Heat the wok or skillet over high heat: This will help to sear the vegetables and prevent them from becoming soggy.
- Stir-fry the vegetables in batches: If you are using a lot of vegetables, stir-fry them in batches to prevent them from overcrowding the wok or skillet.
- Add the sauce last: Adding the sauce last will help to prevent the vegetables from becoming overcooked.
- Serve immediately: Stir-fried vegetables are best served immediately after they are cooked.
Conclusion:
Thai-style vegetable stir-fry is a healthy and delicious dish that can be made in just minutes. With a few simple tips, you can make a stir-fry that is packed with flavor and nutrients. So next time you're looking for a quick and easy meal, give Thai-style vegetable stir-fry a try!
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