Thai Vegetable Stir-Fry (Vegan/Gluten-Free)

Name: Thai Vegetable Stir-Fry (Vegan/Gluten-Free)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 1 to 2 tablespoons coconut oil, or other vegetable oil; 1/4 cup finely chopped shallots, or purple onion; 5 to 6 cloves garlic, minced or finely chopped; 6 to 12 teaspoons sliced ginger, or galangal, cut into thin matchstick pieces; 1 medium carrot, sliced; 6 to 8 shiitake mushrooms, sliced or left in halves or quarters; 1/2 to 1 small fresh red chile pepper, sliced, or 1/4 to 1/2 teaspoons chile flakes; 1 head broccoli, cut into florets; 1 red bell pepper, sliced into strips; 1 medium zucchini, sliced into half-moons or thick matchstick-like pieces; 1 cup snow peas, or more; 1 generous handful fresh basil leaves; 1/2 cup coconut milk; 3 tablespoons vegetable stock, good strong tasting, or faux chicken stock; 2 tablespoons soy sauce; 3 1/2 tablespoons fresh lime juice; 2 tablespoons sherry, or cooking sherry; 2 cloves garlic, minced; 1/2 teaspoon crushed chile flakes; 2 teaspoons brown sugar

A simple Thai vegetable stir-fry features a vibrant sauce made with coconut milk, soy sauce, lime, and chili.

⭐ 4 (24 reviews) Prep: 15 minCook: 10 minTotal: 25 minYields: 4 servings

Category Tags:

Dinner

Cuisine Tags:

Thai Asian

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Ingredients

1 to 2 tablespoons coconut oil, or other vegetable oil
1/4 cup finely chopped shallots, or purple onion
5 to 6 cloves garlic, minced or finely chopped
6 to 12 teaspoons sliced ginger, or galangal, cut into thin matchstick pieces
1 medium carrot, sliced
6 to 8 shiitake mushrooms, sliced or left in halves or quarters
1/2 to 1 small fresh red chile pepper, sliced, or 1/4 to 1/2 teaspoons chile flakes
1 head broccoli, cut into florets
1 red bell pepper, sliced into strips
1 medium zucchini, sliced into half-moons or thick matchstick-like pieces
1 cup snow peas, or more
1 generous handful fresh basil leaves

Stir-Fry Sauce:

1/2 cup coconut milk
3 tablespoons vegetable stock, good strong tasting, or faux chicken stock
2 tablespoons soy sauce
3 1/2 tablespoons fresh lime juice
2 tablespoons sherry, or cooking sherry
2 cloves garlic, minced
1/2 teaspoon crushed chile flakes
2 teaspoons brown sugar

Instructions

Combine all stir-fry sauce ingredients, stir, then taste and adjust flavors as needed.
Heat a wok or large frying pan over medium-high heat with 1-2 tablespoons oil. Stir-fry shallot, garlic, ginger, and chili for 2 minutes.
Add carrot, mushrooms, and 1/4 of the stir-fry sauce; stir-fry for 2-3 minutes.
Add remaining vegetables and the rest of the stir-fry sauce; simmer until vegetables are cooked but remain bright green and crisp.
Remove from heat, taste, and adjust seasoning with fish/soy sauce, lime juice, sugar, or chili as desired.
Serve over jasmine rice, garnished with fresh basil and optional fresh chile.

Nutritional Info (per serving)

Calories: 246 kcal

Carbohydrate: 28 g

Cholesterol: 0 mg

Fiber: 8 g

Protein: 8 g

Saturated Fat: 11 g

Sodium: 575 mg

Sugar: 10 g

Fat: 14 g

Unsaturated Fat: 0 g