STIR-FRIED MIXED VEGETABLES THAI STYLE
Posted for ZWT 2006. This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish)
Provided by Galley Wench
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
- Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
- Stir-fry for an additional 3-4 minutes or until tender but still crisp.
- Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
- Transfer to a serving dish.
- Garnish with scallions.
THAI-STYLE VEGETABLE STIR-FRY
Can be served as a vegetable meal or a nice side dish to go with other Thai entrees. You can add tofu chunks to this if you like!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
- Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
- Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
- The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
- If not, add a tbsp.
- of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
- Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
- Beware of the odors coming from the pan; the peppers may get you in the eyes.
- When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
- Stir that in and heat through.
- Squeeze the lime over all, (watching out for seeds), mix well, and serve.
- Serve with rice.
Nutrition Facts : Calories 471.4, Fat 19.5, SaturatedFat 3.6, Sodium 4435.6, Carbohydrate 67.2, Fiber 19.4, Sugar 30, Protein 21.8
THAI STYLE CHICKEN STIR FRY
This came out of having some vegetables I wanted to use up before they needed throwing out, so feel free to play around with veg. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
- Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
- Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
- Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
- Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
- To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.
FROZEN VEGETABLE STIR-FRY
Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.
Provided by Tracey Davies
Categories Side Dish Vegetables
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
- Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 13.8 g, Fat 2.9 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 345.4 mg, Sugar 2.7 g
VEGETARIAN THAI STIR-FRY
No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm
Provided by plhedley
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the 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 up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
- Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
- Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
THAI CHICKEN STIR-FRY
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI VEGETABLE STIR FRY
You can use any number of vegetables in this recipe; I like some combination of water chestnuts, bamboo shoots, green onions, snow peas, sprouts, onion, green pepper, mushrooms - you get the idea.
Provided by ChrisMc
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil and saute garlic.
- Add chili paste and/or satay sauce, brown sugar, and fish sauce; stirfry and cook 30 seconds.
- Add vegetables and stir with sauce.
Nutrition Facts : Calories 138.8, Fat 13.6, SaturatedFat 1.8, Sodium 696.5, Carbohydrate 4, Fiber 0.1, Sugar 2.6, Protein 0.7
THAI STIR-FRIED VEGETABLES
A likable combination, and very pretty. Comes together quickly once the veges are prepped. I'm listing them first, so you can prep them, the other ingredients follow in order of use.
Provided by dianegrapegrower
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prep all veggies.
- Heat oil in a wok or large frying pan on high heat. Add garlic and stir-fry for 30 seconds. Add mushrooms and stir-fry for 30 seconds. Add snow peas, red pepper, onions, and baby corn and stir to combine.
- Add soy sauce, water (if needed), sugar, sesame oil, and stir-fry for 2 minutes, until everything is shiny and hot-crisp.
- Add cornstarch/water mixture, and stir-fry for 1 more minute, until the sauce has thickened somewhat.
- Transfer to serving dish, and garnish as desired.
Nutrition Facts : Calories 179.8, Fat 14.4, SaturatedFat 1.9, Sodium 508.2, Carbohydrate 11.7, Fiber 2.5, Sugar 4.7, Protein 3.1
THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY
Categories Chicken Vegetable Stir-Fry Quick & Easy Fall Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
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