Best Hot Thai Stir Fry Recipes

HOT THAI STIR-FRY

Hot Thai Stir-Fry image

All I can say about this recipe is that it is the absolute best stir fry I have ever tasted. It doesn't take much to prepare, and is a perfect quick and easy dinner for the typical mother. I LOVE THIS RECIPE!!!!

Provided by Plastic Chef

Categories One Dish Meal

Time 13m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon mild chili powder
1 tablespoon soy sauce
1 1/2 lbs pork loin, cubed
2 tablespoons white vinegar
1 tablespoon curry powder
3 cups chopped carrots
cauliflower, and
broccoli
2 cups hot cooked rice

Steps:

Blend oil, garlic powder, ginger, pepper, cardamom, chili powder and soy sauce in large skillet.
Add pork; stir-fry pork over medium-high heat 3 minutes.
Add vegetables, vinegar and curry.
Reduce heat; simmer, stirring occasionally, until vegetables are tender.
Serve over rice.

Nutrition Facts : Calories 416.5, Fat 22.2, SaturatedFat 6.5, Cholesterol 68, Sodium 338.4, Carbohydrate 28.8, Fiber 5.1, Sugar 3.3, Protein 26.1

SEAFOOD HOT PEPPER STIR FRY WITH THAI BASIL (PUDT PRIG)

Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig) image

A friend of ours who worked at a local authentic Thai restaurant and learned all of their secret recipes generously offered a Thai cooking class for a small group of friends and this was one of the dishes that he taught us that day. Please visit my blog post for more tips for this recipe: http://www.innerharmonynutrition.com/hot-pepper-stir-fry/

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

1 red bell pepper, seeds and ribs removed, cut into chunks
1 -4 fresh thai hot chili pepper, seeds removed
4 tablespoons fish sauce
3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula)
oil, for sauteing
3/4 lb squid, sliced
3/4 lb shrimp, peeled and deveined
4 leaves Chinese cabbage, roughly sliced
1 carrot, peeled and sliced
1 green pepper, seeds and ribs removed, sliced
1 red pepper, seeds and ribs removed, sliced
1 1/2 cups bean sprouts
1 1/2 cups scallions, cut in 2-inch slices
25 -30 Thai basil

Steps:

In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside.
In a small bowl, mix fish sauce and sugar. Set aside.
Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan.
Heat oil in the same pan and sauté Chinese cabbage, carrot and peppers until they are tender but still crisp.
Add the chili pepper mixture and fish sauce mixture.
Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
Turn off the heat. Add basil leaves and stir.
Infuse love and serve!

Nutrition Facts : Calories 320.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 407.6, Sodium 2606.8, Carbohydrate 34.8, Fiber 5.4, Sugar 22.8, Protein 38.5

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