Thai Vegetable Stir Fry

As the weather turns hot and humid, I find myself increasingly indecisive about what I want to eat. Maybe my cravings are scrambled by the constant passage from sweltering Bahrain streets to air-conditioned stores and hone; maybe it’s the explosive vegetation, or the expanse of summer produce suddenly available at the market. Regardless, summertime stresses me out—there’s just so much food out there, and I want all of it.

Thai food not only makes a stunning sight, laid out in a lavish, colorful spread, but the boldly sweet, sour, and spicy notes seem to physically lower my body temperature—even when the dishes themselves are fiery-hot. This particular recipe is quick, easy, and hot weather-friendly.  This super tasty Thai Vegetable Stir Fry is a delicious, easy to make meal that proves vegetables need not be boring or tasteless!

The massive variety of seasonal vegetables is enough to make this Stir Fry a very healthy, fibre loaded meal.

Ingredients:
1/4 cup finely chopped shallots or purple onion,
5-6 cloves garlic, finely chopped,
1-2 thumb-size pieces ginger, sliced,
1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes,
1 medium-size carrot, sliced,
5-6 mushrooms, sliced or left in halves or quarters,
1 small head broccoli, cut into florets,
1 red pepper, sliced into strips,
2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds),
handful fresh Thai basil,
2 tablespoons vegetable oil.
Stir-fry Sauce:
2/3 cup coconut milk,
2+1/2 tablespoons soy sauce,
1 tablespoon fresh lime juice,
1/3 to 1/2 teaspoon dried crushed chili (chili flakes),
2+1/2 teaspoons brown sugar. 

Method:
-Combine ‘stir fry sauce’ ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
-Warm a large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also, add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
-Add the broccoli and red pepper plus enough sauce to gently simmer vegetables (about 2 minutes).
-Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked.
-Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. –Add more sugar or chili if desired. Top with fresh basil.

Serve over Thai jasmine rice or Thai coconut rice.

Variations: Great as a side dish, or make it into the main course by adding tofu, wheat gluten, cashews, shrimp or slices of chicken.

Published by Sanchali

Doin' stuff on the internet since 2002. Lover of food and travel, Content Creator, Mom of a beautiful girl, Wife to a great Husband, Editor, Social Ambassador & Influencer, love Photography & Videography, love to talk/write about Lifestyle-Food-Coffee-Shopping-Beauty-Gifts-Jewelry. For collabs & reviews, you can reach out to me at sanchali@sancsuum.com

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