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Thai Stir Fried Vegetables

Ginger and Garlic Infused: Thai Stir Fried Vegetables

Main Dishes
45 minutes


What is your go-to meal? If you asked my mom, she would say baked chicken. If you asked my dad, he would most likely say cereal. If you ask me, you would get a different answer every time. There are just too many to chose from. One of my all time favorites is throwing together all of my fresh vegetables in a beautiful stir fry.

Whether you are cooking for friends, family, or just treating yourself, these stir fried vegetables will not let you down. An addition of cashews, tofu, shrimp, or another protein makes this mean complete. This quick, easy, and delicious recipe is the perfect combination of color and flavor to make anyones day.

In a small bowl, combine coconut milk, fish or soy sauce, lime juice, and brown sugar. Stir well to dissolve the sugar.

Taste for flavor. Add more coconut milk, sauce, or add a pinch of salt to suit your taste.

Medium high heat in wok or frying pan, add olive oil, onion, garlic, ginger, and chili.

Stir-fry 1 to 2 minutes, then add the carrots, mushrooms, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.

Add the broccoli and red or yellow pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes).

Finally, add the baby bok choy, bean sprouts, and cashews. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy is cooked but still bright green with some crispness (2 to 3 minutes more).

Top it with fresh basil before serving.

This is a recipe by
Alyssa Rauton
View all my recipes
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