Thai Vegetable Stir-Fry

PanAsian's picture

Mar. 08, 2015

Gastronaut Skiz Fernando shows you how make a simple Thai-inspired vegetable stir fry in this latest installment of Pan Asian.


Carrot 1 Medium , sliced diagonally
Bok choy leaves 3 , cut into strips
Red bell pepper 1 , cut into bite size pieces
Shitake mushrooms 6 , sliced lengthwise
Spring onions 3
Broccoli head 1 Small , cut into florets
Bamboo shoots 2/3 Cup (10.67 tbs)
Garlic cloves 4 , finely chopped
Ginger 1 Tablespoon , minced
Galangal 3 Inch , peeled and cut into matchsticks
Green chilis/Red chilis 3 , chopped
Thai basil sprig 1 (Optional)
Kefir lime leaves 1 , shredded
Chicken stock 1/3 Cup (5.33 tbs)
Fish sauce 2 Tablespoon
Lime 1 , juiced
Honey 1 Teaspoon
Corn starch 2 Teaspoon , dissolved in 4tablsepoon cold water
Peanut oil 2 Tablespoon



1. For the sauce, in a wok combine chicken stock, fish sauce, lime juice and honey. Stir and simmer for a while. Add the garlic and pour in the corn starch mixture. Cook stirring until thick. Transfer the suace to a bowl and set aside.

2. In the same wok, add the oil and rotate to coat evenly. Add in the garlic and ginger, cook stirring until fragrant and golden brown in color. Add the carrots and broccoli stir fry for a couple of minutes. Add in the mushrooms, red bell pepper, scallions and stir fry for a few more minutes.

3. Add the galangal, green chilis and bamboo shoots, stir again. Pour in some of the prepared sauce along with a splash of rice wine (optional). Add the bok choy leaves, thai basil and kefir lime leaves. Pour in the remaining suace and stir fry for a couple of minutes.


4. Adjust the seasoning as per your taste and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 166Calories from Fat 73

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 652 mg27.17%

Total Carbohydrates 21 g7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet