Best Vegetarian Thai Stir Fry Recipes

Vegetable Thai Curry Stir Fry image

Provided by Chef Jeff S

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon celery salt
1/2 medium onion, sliced
2 garlic cloves, minced
1 tablespoon gingerroot, grated
2 -3 cups broccoli florets
1 red bell pepper, chopped
10 ounces of sliced carrots
1 jalapeno, chopped
1 tablespoon canola oil
3 cups hot cooked rice

Steps:

Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
Serve over hot rice.

Thai-Style Vegetable Stir-Fry image

Provided by PalatablePastime

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 13

2 cups sugar snap peas
1 cup slivered carrot
1 cup sliced baby-bella portabella mushroom
1 cup bean sprouts
1/4 cup chopped fresh basil
1 stalk fresh lemongrass, chopped
1 teaspoon minced garlic
4 Thai red chili peppers, stemmed and sliced thin (amount to taste)
1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
3 tablespoons fish sauce
2 teaspoons peanut oil
1 tablespoon peanut butter, mixed with a few drops of water
1/2 fresh lime

Steps:

Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
If not, add a tbsp.
of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
Beware of the odors coming from the pan; the peppers may get you in the eyes.
When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
Stir that in and heat through.
Squeeze the lime over all, (watching out for seeds), mix well, and serve.
Serve with rice.