Description
This Thai-inspired vegetable stir-fry is a vibrantand flavorful dish that’s perfect for a quick, nutritious meal. Packed withcolorful veggies and a sweet-savory sauce, it’s ready in just 15 minutes!
Ingredients
Scale
- 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.
Notes
- Make it Vegetarian: Swap fish sauce for a vegan alternative or use extra soy sauce.
- Adjust the Heat: Add more red pepper flakes or a splash of sriracha for added spice.
- Add Protein: Toss in tofu, shrimp, or thinly sliced chicken for a protein boost.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to retain texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-inspired
Nutrition
- Calories: 180