Vegetable Stir Fry Recipe
Thai-Style Stir-Fry Vegetables
This vegetable recipe is simple and straightforward. Reduce the oil if you prefer, but the oil adds a more substantial flavor. Water helps to cook the vegetables. A little sugar is also a nice addition, off-setting the saltiness of the sauces.
- Approx. 2 cups of cut up green vegetables (i.e. water spinach, Chinese cabbage, broccoli, etc. cut 1 1/2 by 1 1/2 inch pieces)
- 2-3 cloves of garlic, smashed with the side of a cleaver or knife
- 3 tblsp canola or other vegetable oil
- 1 tblsp of fish sauce (Golden Boy brand is preferred)
- 2 tblsp of Thai soy sauce (Healthy Boy brand is preferred)
- 2 tblsp of Thai oyster sauce or yellow bean sauce
- 1/3 tsp sugar
- 1/4 cup water
- Heat oil until hot, over medium-high heat (not smoking though). Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable.
- Add fish sauce, soy sauce, and oyster sauce. Add water and sugar.
- Continue to stir fry until the vegetable is cooked through. Approximately another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat.
See a video recipe for Thai Beef with Broccoli, from Thai Food Tonight:
Recipe Copyright © 2006 Temple of Thai; Image © 2010 123RF Limited/123RF.com