Thai Vegetable Stir Fry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETARIAN THAI STIR-FRY



Vegetarian Thai Stir-fry image

No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm

Provided by plhedley

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
  • Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
  • Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
  • Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
  • Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.

THAI CHICKEN STIR-FRY



Thai Chicken Stir-Fry image

Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.

Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.

THAI VEGETABLE STIR FRY



Thai Vegetable Stir Fry image

You can use any number of vegetables in this recipe; I like some combination of water chestnuts, bamboo shoots, green onions, snow peas, sprouts, onion, green pepper, mushrooms - you get the idea.

Provided by ChrisMc

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons oil
3 cloves garlic, crushed
2 tablespoons roasted red chili paste
2 ounces peanut satay sauce
1 teaspoon brown sugar
1 -2 tablespoon fish sauce
12 ounces chopped assorted fresh vegetables

Steps:

  • Heat the oil and saute garlic.
  • Add chili paste and/or satay sauce, brown sugar, and fish sauce; stirfry and cook 30 seconds.
  • Add vegetables and stir with sauce.

Nutrition Facts : Calories 138.8, Fat 13.6, SaturatedFat 1.8, Sodium 696.5, Carbohydrate 4, Fiber 0.1, Sugar 2.6, Protein 0.7

VEGETABLE THAI CURRY STIR FRY



Vegetable Thai Curry Stir Fry image

Quick, easy & delicious. A great combination of sweet & spicy. Use a bag of frozen stir-fry vegetables for an even quicker meal! If you don't like tofu, just omit it.

Provided by VegGirl

Categories     Lunch/Snacks

Time 20m

Yield 1 1/3 cups, 4 serving(s)

Number Of Ingredients 10

1 cup light coconut milk
1 tablespoon light soy sauce (reduced-fat)
1 tablespoon red curry paste
1 tablespoon canola oil
1 tablespoon fresh ginger (grated)
2 red bell peppers
8 ounces snow peas
1/2 cup frozen corn kernels
1/2 lb firm tofu (cubed)
4 cups cooked brown rice

Steps:

  • Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
  • Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
  • Add all veggies and cook until peppers become tender.
  • Add coconut milk mixture & tofu and simmer for a couple of minutes.
  • Serve over 1 cup rice.

Nutrition Facts : Calories 351.5, Fat 7.9, SaturatedFat 1.1, Sodium 264.6, Carbohydrate 59.8, Fiber 7.2, Sugar 5.2, Protein 12.5

More about "thai vegetable stir fry recipes"

THAI VEGETABLE STIR-FRY - RECIPES | PAMPERED CHEF CANADA …
thai-vegetable-stir-fry-recipes-pampered-chef-canada image
Web Add the vegetables to the skillet; toss well to coat. Cook, uncovered, 3–6 minutes or until the vegetables begin to soften and the mixture is heated …
From pamperedchef.ca
5/5 (1)
  • Combine the rice and water in the Rice Cooker Plus; microwave, covered, on HIGH for 12 minutes.
  • Let stand, covered, for 5 minutes. In a small bowl, whisk together the coconut sauce ingredients and set them aside.
  • Using the Veggie Strip Maker, grate the carrots, squash, and zucchini into long strips (avoid grating and including the seeds from the zucchini and squash ) over the large Glass Mixing Bowl (see Cook’s tips).
  • Cut off the ends of the bell pepper. Cut the pepper into four pieces and remove the seeds; cut those pieces in half.
See details


THAI STIR FRY VEGETABLES RECIPE » TEMPLE OF THAI
thai-stir-fry-vegetables-recipe-temple-of-thai image
Web Ingredients. Approx. 2 cups of cut up green vegetables (i.e. water spinach, Chinese cabbage, broccoli, etc. cut 1 1/2 by 1 1/2 inch pieces) 2-3 cloves of garlic, smashed with the side of a cleaver or knife; 3 tblsp canola or …
From templeofthai.com
See details


THAI VEGETABLE STIR-FRY WITH TOFU RECIPE - THE SPRUCE …
thai-vegetable-stir-fry-with-tofu-recipe-the-spruce image
Web May 21, 2021 Heat a small to medium frying pan over high heat. Add 5 tablespoons vegetable oil. When oil is hot, add the floured tofu cubes. Fry 1 minute, then turn tofu and fry 1 more minute or until medium-browned …
From thespruceeats.com
See details


THAI VEGETABLE STIR FRY - SAVOR THE FLAVOUR
thai-vegetable-stir-fry-savor-the-flavour image
Web Oct 16, 2020 Over medium high heat, heat up one tablespoon of olive oil, then add the red bell pepper and cook for 2 minutes. Add the snow peas and cook for 1 minute. Add the bok choy leaves and cook until they wilt. …
From savortheflavour.com
See details


THAI STYLE VEGETABLE STIR FRY RECIPE - KANNAMMA COOKS
thai-style-vegetable-stir-fry-recipe-kannamma-cooks image
Web Jul 6, 2017 Add in chopped garlic and saute for a few seconds. Add in the veggies (hard veggies first) and cook for 2-3 minutes. Add in the sauce and saute well so the veggies coat well in sauce. Cook for 2-5 minutes to …
From kannammacooks.com
See details


THAI VEGETABLE STIR-FRY RECIPE WITH GINGER AND LIME
Web Mar 7, 2006 Stir-Fry the Dish. Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chile …
From thespruceeats.com
4.3/5 (104)
Category Side Dish, Entree, Dinner
Author Darlene Schmidt
Calories 215 per serving
See details


THAI VEGETABLE STIR FRY - KHIN'S KITCHEN
Web May 9, 2022 In a small bowl mix the stir fry sauce ingredients and set it aside. Heat the large non-stick wok or skillet over medium-high heat, drizzle oil. Add garlic and stir just …
From khinskitchen.com
Ratings 10
Calories 127 per serving
Category Side Dish
See details


THAI VEGETABLE STIR FRY – CLOVER LEAF
Web Heat up a wok or large frying pan. Julienne snow peas, bell pepper, and carrot. (Hint: Use a peeler to create thin slices of the carrot then julienne). Place the oil in the hot wok; add …
From cloverleaf.ca
See details


THAI VEGETABLE STIR FRY IN 15 MINUTES - VEGAN PUNKS
Web Aug 11, 2020 Step 2. Add the carrots and broccoli, and continue stir frying for a few minutes. Step 3. Pour in the soy sauces, vegan Worcestershire sauce and sugar, followed by the water. Continue to stir fry until all is combined. The sauce should come up to the boil, but only for around 30 seconds before the next step. Step 4.
From veganpunks.com
See details


THAI VEGETABLE STIR FRY RECIPES ALL YOU NEED IS FOOD
Web Steps: Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute. Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red …
From stevehacks.com
See details


THAI STIR-FRIED NOODLES RECIPE WITH VEGETABLES - THE SPRUCE EATS
Web Aug 18, 2022 Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
From thespruceeats.com
See details


10 BEST THAI SHRIMP AND VEGETABLE STIR FRY RECIPES | YUMMLY
Web Nov 21, 2022 water, extra firm tofu, medium zucchini, ginger, mushrooms, corn starch and 6 more
From yummly.com
See details


SPICY THAI VEGETABLE STIR FRY | HEALTHY RECIPE FROM DR. IAN SMITH ...
Web Apr 12, 2022 Preparation. Put the eggplant in a colander, sprinkle with salt, and let stand for 15 minutes. In a small bowl, whisk together the soy sauce, lime juice, and brown sugar until dissolved. Heat the oil in a wok or large nonstick skillet over medium heat until just beginning to smoke.
From rachaelrayshow.com
See details


FLAVORFUL THAI VEGETABLE STIR-FRY – NUTRICIOUSLY
Web Drizzle with stir fry sauce, coat evenly and set aside to marinate. Put a large non-stick pan over medium-high heat and add the cubed winter squash and a splash of water or …
From nutriciously.com
See details


16 MINUTE VEGETABLE STIR-FRY RECIPE - THE SPRUCE EATS
Web Feb 14, 2022 Add 1 to 2 tablespoons broth whenever wok becomes dry. Add the rest of the vegetables, plus the sauce. Stir-fry until the vegetables are bright green, but still crisp …
From thespruceeats.com
See details


THAILAND STIR FRY CHICKEN VEGETABLES :THAI STREET FOOD
Web Thailand Stir Fry Chicken Vegetables :Thai Street Food
From youtube.com
See details


THAI VEGETABLE STIR-FRY - RECIPES | PAMPERED CHEF US SITE
Web Directions. Combine the rice and water in the Rice Cooker Plus; microwave, covered, on HIGH for 12 minutes. Let stand, covered, for 5 minutes. In a small bowl, whisk together …
From pamperedchef.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #main-dish     #side-dishes     #vegetables     #asian     #thai     #easy     #beginner-cook     #dietary     #spicy     #stir-fry     #taste-mood     #number-of-servings     #3-steps-or-less     #technique

Related Search