Thai Stir-Fried Vegetables with Garlic, Ginger, and Lime

• μερίδες: Servings: 4 to 6 serving
• χρόνος ενεργούς προετοιμασίας: 10 mins
• συνολικός χρόνος: 20 minutes

Υλικά

2 tablespoons vegetable oil

1/4 cup shallots (finely chopped, or purple onion)

5 to 6 cloves garlic (minced or finely chopped)

1 to 2 pieces galangal (thumb-sized or ginger, sliced into thin matchstick pieces)

1/2 to 1 small fresh red chilli (sliced or 1/4 to 1/2 teaspoon chilli flakes)

1 medium-sized carrot (sliced)

5 to 6 shiitake mushrooms (sliced or left in halves or quarters)

Optional: 1 small head cauliflower (cut into florets)

1 small head broccoli (cut into florets)

1 red bell pepper (sliced into strips)

2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)

1 handful fresh Thai basil (chopped)

Thai jasmine rice or coconut rice (for serving)

For the Stir-Fry Sauce:

2/3 cup coconut milk

2 1/2 tablespoons fish sauce (or soy sauce if vegetarian/vegan)

1 tablespoon fresh lime juice

1/3 to 1/2 teaspoon dried crushed chilli flakes

2 1/2 teaspoons brown sugar

Οδηγίες

Gather the ingredients.

In a large cup or small bowl, combine coconut milk, fish sauce, lime juice, chilli flakes, and brown sugar, stirring well to dissolve the sugar. Taste test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavours to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).

Warm a wok or large frying pan over medium-high heat.

Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chilli flakes.

Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.

Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavour the rice or noodles it is served with.

Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).

Remove from heat and taste test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chilli if desired. Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.

Σημειώσεις

Any leftover stir-fry sauce can be stored for one week in a covered container in your refrigerator for future stir-fries.

Recipe Variations

Use this sauce to make a main course dish by adding cooked chicken or shrimp or adding tofu/cashews if vegetarian/vegan.

If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and sliced red chilli or chilli flakes.