Quick & Easy Thai Vegetable Stir-Fry

Name: Quick & Easy Thai Vegetable Stir-Fry
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: Thai,Asian
Ingredients: 6 cups bite-size assorted fresh vegetables, such as broccoli, mushrooms, eggplant, carrots, or zucchini; 1/3 medium onion, coarsely chopped; 1/2 cup chicken stock, or vegetable broth; 1 tablespoon canola oil; 1 medium thinly sliced fresh chile, optional; 2 tablespoons oyster sauce, or vegetarian oyster sauce; 2 tablespoons soy sauce, or tamari; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 6 to 8 cloves garlic, minced; 1 teaspoon cayenne pepper, or to taste

An easy and delicious stir-fry that cooks quickly after basic vegetable preparation.

⭐ 4.8 (6 reviews) Prep: 10 minCook: 6 minTotal: 16 minYields: 2 servings

Category Tags:

Side Dish Dinner Lunch

Cuisine Tags:

Thai Asian

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Instructions

Combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and cayenne pepper in a cup and stir; set aside.
Heat oil in a wok or large frying pan over medium-high heat.
Add onion and 2 tablespoons broth; stir-fry 1 to 2 minutes until softened.
If the wok is dry, add 1 to 2 tablespoons broth. Add firm vegetables (carrots, green beans, eggplant, asparagus) and stir-fry 2 minutes until softened.
Incorporate remaining vegetables and the prepared sauce; stir-fry 1 to 2 minutes until bright green and crisp.
Remove from heat; adjust seasoning with fish sauce for salt, lemon juice for saltiness, sugar for sourness, or additional cayenne for heat.
Serve with steamed rice.

Nutritional Info (per serving)

Calories: 304 kcal

Carbohydrate: 49 g

Cholesterol: 2 mg

Fiber: 13 g

Protein: 12 g

Saturated Fat: 1 g

Sodium: 3131 mg

Sugar: 24 g

Fat: 9 g

Unsaturated Fat: 0 g