Although it usually referred to as a simple dish, the stir fried mixed vegetable dish is a beautiful dish with a delicious sauce base. Maybe simple to make, but it qualifies as a number one Thai vegetable dish!
You can use any vegetable you have for this recipe. Make sure that you have some red and greens to go with the green veggies! In Thai cooking, the combination of color is almost as important as the flavor!
Stir fried mixed vegetables
Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes Makes: 1 plate (4 to 6 portions)
INGREDIENTS FOR THE STIR FRY
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-size or ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced or 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
a handful of mushrooms (sliced or left in halves or quarters)
2 to 3 cups kale or morning glory
1 handful fresh Thai basil (chopped)
Optional: 1 small head cauliflower (cut into florets)
a handful of greean beans
1 tomato
INGREDIENTS FOR THE STIR FRY SAUCE
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
EQUIPMENT
a wok
a bowl to mix the the sauce
serving bowl or plate
PREPARATION
Clean all your greens
make your coconut milk
squeeze the lime
cut the shallots finely
mince the garlic
slice the galangal in stripes
slice the chili finely
Half the mushrooms if you have big ones
Slice the carrot finely
Cut green beans in pieces
Cut the tomato in pieces
Half or quarter the leafy vegetables, depending on the size
METHOD TO MAKE THE STIRFRY SAUCE
In a bowl: combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar,
Stir well to dissolve the sugar.
Set aside
METHOD TO MAKE THE STIR FRIED VEGETABLES
Warm a wok over medium-high heat.
Add 2 tablespoons oil
Add the shallots, garlic, galangal, and chili.
Stir-fry 1 to 2 minutes
Add the carrot, mushrooms, and any 'hard' vegetables
Add 1/4 of your stir fry sauce
Stir fry for 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to simmer vegetables (about 2 minutes).
Add the 'leafy' vegetables
Stir fry
Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce.
Simmer until the leafy vegetables are cooked but still very green!
Add the tomato pieces and stir fry 2 to 3 minutes more.
Remove from heat
Taste-test: If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Place the stir fry on a serving bowl
Serve with steamed brown rice.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!