Thai Spicy Vegetable Stir-Fry
Main Dish, Stir-Fry • Herb & Spice Blend, Stir Fry, Vegetables
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Ingredients
- Mixed vegetables: 500g (e.g., broccoli, bell peppers, carrots, snap peas, mushrooms)
- Thai Chili Powder: 2 tablespoons
- Garlic: 4 cloves, minced
- Shallots: 2 small, finely chopped
- Soy sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon (optional for vegetarian)
- Sugar: 1 teaspoon
- Oil: 2 tablespoons
- Fresh cilantro: for garnish
- Lime wedges: for serving
Directions
- Prepare the vegetables: Wash and chop the mixed vegetables into bite-sized pieces.
- Cook the garlic and shallots: Heat the oil in a large skillet or wok over medium heat. Add the minced garlic and chopped shallots, and sauté until they become fragrant and slightly browned.
- Add the vegetables: Add the mixed vegetables to the skillet and stir-fry for about 3-4 minutes until they are tender-crisp.
- Add the sauces: Stir in the soy sauce, oyster sauce (if using), and sugar. Mix well to coat the vegetables evenly.
- Add the chili powder: Sprinkle the Thai Chili Powder over the stir-fry and mix well.
- Garnish and serve: Garnish with fresh cilantro and serve with lime wedges on the side.
- Enjoy this flavorful and spicy Thai vegetable stir-fry with steamed rice or noodles.
Notes
- 7-30-25
- Changes
- I added/used
- Red Onion
- Serrano Peppers
- Snow Peas
- Leek
- Panda Express Sweet Chili Sauce
- I omitted
- Shallot
- Oyster Sauce
- Sugar
- Snap Peas
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