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!
Thai Vegetable Stir Fry
- 2 carrots
- 1 cup of snow peas
- 2 large king oyster mushrooms
- 1 small onion
- 1/2 head of Savoy cabbage
- 3 - 4 cloves of garlic
- 1 small chili pepper, optional
- 2 tablespoons of oyster sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1/4 cup of chicken stock
- 2 tablespoons of oil
- 4 eggs
- Bring a pot of water to a boil. In the meantime, peel and slice the carrots into 1 inch thick pieces. Roughly slice the king oyster mushroom, onions, and Savoy cabbage.
- Dump all the veggies into the boiling water and cook for 1 minute. Once the blanching is finishing, drain and place into an ice bath.
- Place a wok on medium heat and drizzle in some oil. Drop in chopped garlic and chili pepper to become fragrant.
- Raise the heat to high and immediately drop in your blanched veggies. Cook for a 1-2 minute just to cook off the excess water.
- In the meantime, mix together the oyster sauce, fish sauce, soy sauce, and sugar. Pour over the veggies and shake to combine.
- Cook for 30 seconds then pour over 1/4 cup of chicken stock. Cook for another 30 seconds then pull off the heat and set aside.
- Grab a nonstick skillet and set to high heat. Drizzle in 2 tablespoons of oil and crack in 4 eggs. Let cook on side for 2 minutes or until the bottom is golden brown and crispy.
- Flip the eggs and cook for another 30 seconds or until the eggs are jammy in the center. Remove from the heat.
- Serve the fried egg with a bowl of fresh hot rice and your Thai styled mixed veggies.
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