This Stir-Fried Vegetables recipe is easy to make and tastes like a stir-fry should - very flavorful and fresh. It is also really flexible - serve as a side dish, or add shrimp, chicken, or tofu for a main course entree. Also, you can choose your own assortment of vegetables based on what is fresh and available where you live. The recipe includes vegetarian/vegan substitions that make for equally delicious results. ENJOY!

See Also

Stir-Fried Bok Choy in Thai Garlic Sauce

Stir-Fried Chinese Broccoli (Gai Lan)

Thai Stir-Fried Vegetables with Garlic, Ginger, and Lime

Ingredients

• SERVES 6 as a Side Dish
• 2-3 Tbsp. vegetable oil
• 3-4 Tbsp. white wine or sherry (or cooking wine/sherry)
• 3-4 cloves garlic, finely chopped
• 1-2 fresh red chilies, finely sliced, OR 1/2 to 3/4 tsp. dried crushed chili
• optional: handful roasted cashews
• STIR-FRY SAUCE:
• 1/3 cup good-tasting chicken stock (or vegetable/faux chicken stalk if vegetarian)
• 2 + 1/2 Tbsp. oyster-flavored sauce (or Vegetarian Stir-fry Sauce - I like Lee Kum Kim brand)
• 1/2 Tbsp. brown sugar
• 2 Tbsp. sherry
• 3/4 tsp. cornstarch
• VEGETABLES:
• 1 carrot, sliced
• handful cauliflower
• 1-2 cups mushrooms, sliced
• 1 red pepper, sliced
• 1-2 cups broccoli
• 2 cups bok choy or baby bok choy, large leaves chopped into pieces

• Prep Time: 15 minutes
• Cook Time: 7 minutes

• Total Time: 22 minutes

Preparation

1. Mix the stir-fry sauce ingredients together, adding the cornstarch last and whisking with a fork or whisk until dissolved. Set aside.
2. Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance (garlic should remain white, not brown for the best flavor).
3. Add the firmest of the vegetables first - carrot and cauliflower - plus a splash or wine or sherry (about 1 Tbsp). Stir-fry 2-3 minutes, or until carrots are bright orange and softened slightly. Add more wine/sherry whenever the pan becomes dry - 1 Tbsp. at a time to keep ingredients simmerly nicely.

1. Add mushrooms and red pepper plus 2-3 Tbsp. of the stir-fry sauce you made. Stir-fry 2 more minutes, or until the mushrooms are cooked. If pan becomes dry, add a little more sauce.
2. Add the broccoli and bok choy, plus remaining stir-fry sauce. Stir-fry 2-3 more minutes, until broccoli is bright green but stems are still crisp. The whites stalks of the bok choy should also retain most of their crispness.
3. Add cashews (if using) and stir in. Remove from heat and taste-test, adding more oyster sauce or vegetarian stir-fry sauce if not salty or flavorful enough. If too salty, add a squeeze or lime or lemon juice. More chili can be added for more spice. Serve with rice and ENJOY!