This Thai-inspired vegetable stir-fry is a colorful, healthy, and quick meal that combines vibrant bell peppers, broccoli, snow peas, and baby corn in a delicious, lightly spicy sauce. With the aromatic blend of garlic and ginger, plus the tangy kick from fish sauce and soy sauce, each bite is bursting with flavor. This dish can be enjoyed as a light main course or as a side, served over rice or noodles for a complete meal. It’s perfect for busy weeknights or anyone looking to bring a taste of Thai-inspired cuisine into their kitchen.
Ingredients:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas, trimmed
- 1 cup baby corn, halved
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon chopped fresh cilantro (for garnish)
Instructions:
- Prepare the Sauce: In a small bowl, mix together the soy sauce, fish sauce, honey, and red pepper flakes. Set aside.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté the Aromatics: Add the garlic and ginger to the pan and cook for about 30 seconds until fragrant, being careful not to burn them.
- Cook the Vegetables: Add the red and yellow bell peppers, broccoli, snow peas, and baby corn. Sauté the vegetables for 5 to 7 minutes, or until they reach a tender-crisp texture.
- Add the Sauce: Pour the sauce over the vegetables and toss to coat everything evenly. Cook for another 1–2 minutes until the sauce is slightly thickened and the vegetables are coated.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh cilantro. Dish it up while hot, pairing it with steamed rice or noodles for an extra touch, if you prefer.
Conclusion:
This Thai-inspired vegetable stir-fry brings together fresh vegetables and a perfectly balanced sauce to create a dish that’s both healthy and satisfying. It’s a quick and versatile recipe that can easily be customized with your favorite vegetables or protein additions like tofu or chicken.
Thai-Inspired Vegetable Stir-Fry with Ginger and Soy
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snow peas trimmed
- 1 cup baby corn halved
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 tablespoon chopped fresh cilantro for garnish
Instructions
- Prepare the Sauce: In a small bowl, mix together the soy sauce, fish sauce, honey, and red pepper flakes. Set aside.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté the Aromatics: Add the garlic and ginger to the pan and cook for about 30 seconds until fragrant, being careful not to burn them.
- Cook the Vegetables: Add the red and yellow bell peppers, broccoli, snow peas, and baby corn. Sauté the vegetables for 5 to 7 minutes, or until they reach a tender-crisp texture.
- Add the Sauce: Pour the sauce over the vegetables and toss to coat everything evenly. Cook for another 1–2 minutes until the sauce is slightly thickened and the vegetables are coated.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh cilantro. Dish it up while hot, pairing it with steamed rice or noodles for an extra touch, if you prefer.