Thai Style Vegetable Stir Fry
By Alex C
Senior Food Writer at Pro Home Cooks
If you’re sick of making the exact same stir fry week after week you have come to the right place. I was like you not that long ago making the same stir fry with the same flavors and the same techniques and I was sick of it. I was tired, I was bored and it was time for a change. So I went into some serious stir fry research and development mode for the last few weeks and I am sharing with you my this style vegetable stir fry dish! It’s simple, it’s delicious and it can be whipped up for a nice easy week night meal.
My Thai style vegetable stir fry dish is actually inspired by Andy Ricker’s Phat Phak Ruam Mit recipe. It is packed with umami from the oyster sauce, fish sauce, and soy such but made slight addictive with a touch of sugar. Tons of fresh crunchy veggies like carrots, snow peas, mushrooms, onion, and cabbage get blanched then fried to perfection and tossed in sauce. A little splash of homemade chicken stock thins everything out to create a sauce that gets soaked up in some fresh white rice. Add a portion of your choice, I choose some Thai styled fried eggs but you can do with chicken, shrimp, or even tofu and a quick weeknight meal that is so comforting yet so light at the same time is ready to be served to you and your own family.
This stir fry has changed the game for me because it's so unique. You get these vegetables that are crispy and tender because they get blanched first. I got so used to throwing a bunch of vegetables in a wok and cooking them at high heat really fast, which tends to give you a different experience so this technique changed the game for me. Check out the recipe down below or click here to see the full video recipe!
TOP ARTICLES
Sourdough Baking School
Master the art of sourdough bread baking in the most comprehensive baking class on the internet. This class features over three hours of baking content to help you start your sourdough journey.
See More