Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime
This Thai stir-fried vegetable recipe combines garlic, galangal, and lime with Asian-style vegetables to make a side dish or main dish when protein is added.
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- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 1/4 cup shallots (finely chopped, or purple onion)
- 5 to 6 cloves garlic (minced or finely chopped)
- 1 to 2 pieces galangal (thumb-sized or ginger, sliced into thin matchstick pieces)
- 1/2 to 1 small fresh red chile (sliced or 1/4 to 1/2 teaspoon chile flakes)
- 1 medium-sized carrot (sliced)
- 5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
- Optional: 1 small head cauliflower (cut into florets)
- 1 small head broccoli (cut into florets)
- 1 red bell pepper (sliced into strips)
- 2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
- 1 handful fresh Thai basil (chopped)
- Thai jasmine rice or coconut rice (for serving)
- 2/3 cup coconut milk
- 2 1/2 tablespoons fish sauce (or soy sauce if vegetarian/vegan)
- 1 tablespoon fresh lime juice
- 1/3 to 1/2 teaspoon dried crushed chile flakes
- 2 1/2 teaspoons brown sugar
Instructions
- 1
Gather the ingredients.
- 2
In a large cup or small bowl, combine coconut milk, fish sauce, lime juice, chile flakes, and brown sugar, stirring 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. 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).
- 3
Warm a wok or large frying pan over medium-high heat.
- 4
Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chile flakes.
- 5
Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
- 6
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
- 7
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 but still bright green with some crispness (2 to 3 minutes more).
- 8
Remove from heat and taste test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chile if desired. Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice .