Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime

Name: Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 1/4 cup finely chopped shallots, or purple onion; 5 to 6 cloves garlic, finely chopped; 1 to 2 thumb-size pieces galangal or ginger, sliced into matchsticks; 1/2 to 1 small fresh red chile, thinly sliced or 1/4 to 1/2 teaspoon chile flakes; 1 medium carrot, thinly sliced; 5 to 6 shiitake mushrooms, stemmed and thinly sliced; 1 small head cauliflower, cut into florets; 1 small head broccoli, cut into florets; 1 medium red bell pepper, cut into strips; 3 baby bok choy, or other small Chinese cabbage, cut in half or thirds; 1/4 cup coarsely chopped Thai basil; 1 cup jasmine or coconut rice, for serving; 2/3 cup coconut milk; 2 1/2 tablespoons fish sauce, or soy sauce; 1 tablespoon fresh lime juice; 1/3 to 1/2 teaspoon dried crushed chile flakes; 2 1/2 teaspoons brown sugar

A Thai stir-fried vegetable dish blends garlic, galangal, and lime with Asian vegetables, suitable as a flavorful side or a protein-enhanced main course.

⭐ 4.3 (114 reviews) Prep: 10 minCook: 10 minTotal: 20 minYields: 6 servings

Category Tags:

Side Dish Entree Dinner

Cuisine Tags:

Thai

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Ingredients

2 tablespoons vegetable oil
1/4 cup finely chopped shallots, or purple onion
5 to 6 cloves garlic, finely chopped
1 to 2 thumb-size pieces galangal or ginger, sliced into matchsticks
1/2 to 1 small fresh red chile, thinly sliced or 1/4 to 1/2 teaspoon chile flakes
1 medium carrot, thinly sliced
5 to 6 shiitake mushrooms, stemmed and thinly sliced
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
1 medium red bell pepper, cut into strips
3 baby bok choy, or other small Chinese cabbage, cut in half or thirds
1/4 cup coarsely chopped Thai basil
1 cup jasmine or coconut rice, for serving

For the Stir-Fry Sauce

2/3 cup coconut milk
2 1/2 tablespoons fish sauce, or soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoon dried crushed chile flakes
2 1/2 teaspoons brown sugar

Instructions

Combine coconut milk, fish sauce, lime juice, chile flakes, and brown sugar; stir to dissolve sugar and adjust flavor to taste.
Warm a wok or large frying pan over medium-high heat with 2 tablespoons oil.
Add shallots, garlic, galangal, and chile flakes; stir-fry 1 to 2 minutes.
Incorporate carrots, mushrooms, and optional cauliflower with 1/4 of the sauce; stir-fry 2 to 3 minutes.
Add broccoli and red pepper, then enough sauce to gently simmer vegetables for about 2 minutes.
Stir in bok choy or Chinese cabbage, adding more sauce to almost cover the vegetables; simmer 2 to 3 minutes until tender-crisp.
Remove from heat; taste and adjust seasonings with fish sauce, lime juice, sugar, or chile as desired.
Garnish with fresh basil and serve over rice.

Nutritional Info (per serving)

Calories: 217 kcal

Carbohydrate: 25 g

Cholesterol: 0 mg

Fiber: 5 g

Protein: 5 g

Saturated Fat: 7 g

Sodium: 713 mg

Sugar: 6 g

Fat: 12 g

Unsaturated Fat: 0 g