Thai Stir Fry Vegetables

Ingredients

  • 1 tbsp oil
  • 1 tbsp garlic, chopped
  • 1 tbsp lemon grass, chopped
  • 3-4 thai bird eye chilies
  • ½ cup shitake mushroom, soaked and blanched
  • ½ cup asparagus, cut into half,
  • ½ cup broccoli florets, blanched
  • ½ cup baby corn, cut diagonally
  • 4-5 leaves bok choy
  • ½ cup tri color bell pepper, cut diagonally

For Stir Fry Sauce

  • 1 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp palm sugar/ brown sugar
  • ½ cup vegetables stock
  • 1 tsp lime juice

Process

  • Prepare stir fry sauce by mixing all the ingredients. Keep aside.
  • In wok sauté garlic and lemon grass until aroma comes out.
  • Add all the vegetables and stir on high flame for 2-3 minutes.
  • Now add stir fry sauce and allow it to boil. Cook the vegetables in sauce for 2 minutes and serve immediately.

 

 

 

 

 

 

 

 

 

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