Thai mix vegetable stir-fry- a quick and easy authentic Thai recipe

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a vegan alternative that maintains umami flavor.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh vegetables enhance flavor and nutrition.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Separate the Chinese broccoli stems and leaves. Slice the stems thinly on the bias.

Cut cauliflower into small florets.

Cut carrots into wedges or thin slices.

Soak dried shiitake mushrooms in water until soft, then slice into strips.

Remove the fibrous string from snow peas and cut each in half.

Chop cabbage into 2-inch pieces.

Heat vegetable oil in a wok or large skillet over medium heat. Sauté garlic and bashed chilies until fragrant.

Add cauliflower, cabbage, and carrots. Stir-fry for 2 minutes, adding a few splashes of water if the pan is too dry.

Add Chinese broccoli stems, shiitake mushrooms, and pre-mixed stir-fry sauce (Ingredients C). Stir-fry for 1–2 minutes until evenly coated.

Add Chinese broccoli leaves and snow peas. Stir-fry over medium-high heat for 30 seconds.

Serve immediately with steamed jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens