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Writer's pictureEco-Logic Resort

Stir fried Mixed Vegetables


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!



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