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Thai Vegetable Stir-Fry (Vegan/gluten free)

  • 3servings
  • 25minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, P
MineralsCopper, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup finely chopped shallots or purple onion

  2. 5-6 cloves garlic, minced or finely chopped

  3. 1-2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces

  4. 1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes

  5. 1 medium-size carrot, sliced

  6. 6-8 shiitake mushrooms, sliced, or left in halves or quarters

  7. 1 small to medium head broccoli, cut into florets

  8. 1 red pepper, sliced into strips

  9. 1 zucchini, sliced into half-moons or thick matchstick-like pieces

  10. 1 cup or more snow peas

  11. generous handful fresh basil

  12. 2 Tbsp. coconut oil or other vegetable oil

  13. STIR-FRY SAUCE:

  14. 1/2 cup coconut milk

  15. 3 Tbsp. good (strong) tasting vegetable stock (OR faux chicken stock)

  16. 2 Tbsp. soy sauce*

  17. 1/2 Tbsp. fresh lime juice

  18. 2 Tbsp. sherry (or cooking sherry)

  19. 2 cloves garlic, minced

  20. 1/3 to 1/2 tsp. dried crushed chili (chili flakes)

  21. 2 tsp. brown sugar

Instructions Jump to Ingredients ↑

  1. Combine all 'Stir-Fry Sauce' ingredients, stirring well to dissolve sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweet and finally the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note: it will be less salty when combined with the stir-fry).

  2. Heat a wok or large frying pan over medium-high heat. Drizzle 1-2 Tbsp. oil in the pan and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 2 minutes, then add the carrot and mushrooms plus 1/4 of the stir-fry sauce. Stir-fry 2-3 minutes.

  3. Add remaining vegetables plus remaining stir-fry sauce, enough to gently simmer vegetables in the sauce. (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). Simmer until all the vegetables are cooked but still bright green with some crispness.

  4. 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.

  5. Top with fresh basil. Fresh-cut chili can also be sprinkled over for those who like it extra spicy. Serve over Thai jasmine-scented rice (also good with noodles!). Also delicious with my Easy Thai Coconut Rice OR Easy Thai Sticky Rice . ENJOY!

  6. *Be sure to use wheat-free soy sauce for gluten-free diets.

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