Thai Mixed Vegetable Stir Fry Recipe

I absolutely love this recipe because it’s a vibrant, veggie-packed stir-fry that brings all the fresh flavors straight to my plate in no time—perfect for my busy lifestyle. Plus, the blend of soy and oyster sauce with a hint of lime leaves me feeling like a gourmet chef in my own kitchen.

I take great pleasure in creating lively, nutrient-dense dishes, and my Thai Mixed Vegetable Stir Fry is an eye-catching collection of tastes and health benefits. Loaded with fresh broccoli, sweet peppers, baby corn, and sugar snap peas, it’s a wholesome blend that comes together in a just one pan and is not a single more (or less) than 15 minutes away from your stomach, once you start cooking.

Ingredients

Broccoli florets: Fiber, vitamin C—they’re not just nutrients; they’re the backbone of immune health.

Bell peppers: Offer rich hues, vitamin A, and antioxidant properties.

Carrots: Contributes natural sweetness along with beta-carotene for ocular health.

Sugar snap peas: Protein and vitamin K — along with a satisfying crunch — are packed into these little pods.

Allium sativum: Enhances flavors with alliin, offering many health benefits.

Oyster sauce: Infuses the dish with an umami richness and depth.

Basil leaves: A fresh smell with oils of a certain nature and the anti-inflammatory properties that make me love basil.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers (red, yellow, or green)
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced baby corn
• 1/2 cup sliced mushrooms
• 1 cup sugar snap peas
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 1/4 cup water or vegetable broth
• 1 teaspoon cornstarch, mixed with 1 tablespoon water
• Fresh basil leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet or wok, warm the vegetable oil over medium-high heat.

2. Add the minced garlic and sauté until fragrant, about 30 seconds.

3. Add the broccoli florets, bell peppers, carrots, and baby corn to the pan. Stir-fry for about 3-4 minutes.

4. Incorporating the sliced mushrooms and sugar snap peas, keep stir-frying for another 2-3 minutes. All vegetables should be just tender-crisp.

5. Combine the soy sauce, oyster sauce, sugar, ground white pepper, and water or vegetable broth in a small bowl.

6. Stir the sauce mixture over the vegetables in the skillet, pouring well to combine.

7. Let the sauce cook with the vegetables for one more minute.

8. Pour the cornstarch slurry (cornstarch mixed with water) into the skillet and stir constantly to thicken the sauce.

9. When the sauce has thickened and coats the vegetables evenly, the skillet can be removed from the heat.

10. The stir-fry is garnished with fresh basil leaves and served with lime wedges on the side.

Equipment Needed

1. Large skillet or wok
2. Wooden spoon or spatula for stir-frying
3. Small bowl for mixing the sauce
4. Knife for mincing garlic and slicing vegetables
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Mixing bowl for cornstarch slurry
9. Whisk or fork for mixing cornstarch slurry

FAQ

• Can I use different vegetables for this stir fry?Certainly, the stir fry can be tailored with any vegetables you like or have available. These can include zucchini, snow peas, or bok choy.
• Is there a substitute for oyster sauce?Should you require a substitute, hoisin sauce or a mixture of soy sauce and a touch of sugar can be used to replicate the similar flavor profile.
• Is this stir fry spicy?This recipe is not spicy in and of itself, but you can make it spicy if you want by adding some either dried chili flakes or fresh chilies that are sliced up.
• How can I make this stir fry vegetarian or vegan?If you want to make sure the dish reflects your dietary preferences, use a vegetarian or vegan substitute for oyster sauce, because that’s what makes this dish un-vegan.
• Can I prep the ingredients ahead of time?Chopping all the vegetables a day in advance makes for quick assembly when it’s time to cook.
• What is the purpose of the cornstarch mixture?The mixture of cornstarch and water helps thicken the sauce, giving it a silky texture that nicely coats the vegetables.
• What should I serve with this stir fry?Steamed rice, noodles, or a larger Thai-inspired meal make a perfect pairing with this dish.

Substitutions and Variations

Canola oil and peanut oil can be used in place of vegetable oil, as they have similar frying properties.
Florets of broccoli: swap with cauliflower florets or pieces of asparagus.
Soy sauce: For a gluten-free substitute, use tamari or coconut aminos.
Oyster sauce: Replace with hoisin sauce or a vegetarian oyster sauce made from mushrooms.
Mushrooms: For a texturally similar substitute, use zucchini slices or eggplant cubes.

Pro Tips

1. Prep Everything Before Cooking Make sure all vegetables are washed, sliced, and ready to go before you start cooking. Stir-frying is a fast process, and you won’t have time to chop while cooking.

2. Use High Heat To achieve a nice sear and keep the vegetables crisp, use high heat and keep the ingredients moving in the pan. This helps develop flavor without overcooking the vegetables.

3. Uniform Cuts for Even Cooking Slice all vegetables to similar sizes to ensure they cook evenly. This is particularly important for achieving that tender-crisp texture.

4. Flavor Enhancements Consider adding a splash of sesame oil or a sprinkle of toasted sesame seeds at the end for an extra depth of flavor.

5. Adjust Sauce Thickness If you prefer a thinner sauce, adjust the cornstarch slurry by using less cornstarch. Conversely, if you like it thicker, you can add a little more. Remember to stir constantly when adding the slurry to avoid lumps.