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Thai stir-fry vegetables with garlic, ginger and lime
Thai stir-fry vegetables with garlic, ginger and lime
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delicious recipe created by a community member. Not tested by taste.com.au team.
Ingredients:
  • 62.50 ml shallots or purple onion
  • 6 cloves garlic, finely chopped
  • 2 thumb size ginger, cut into matchsticks
  • 1 fresh chilli (more if you like very spicy)
  • 1 carrot, sliced
  • 6 shiiitake mushrooms, chopped
  • 1 small head broccoli, cut into small florets
  • 1 red capsicum, sliced into strips
  • 750.00 ml bok choy
  • Bamboo shoots (optional)
  • Water chestnuts (optional)
  • Baby corn (optional)
  • Sesame oil
  • Fresh coriander, to taste
  • Cashew nuts, to garnish
  • 400ml coconut milk
  • 61.00 gm fish sauce
  • 73.50 gm fresh lime juice
  • 31.50 gm soy sauce
  • 1/2 tsp dry chilli flakes
  • 10.00 gm brown sugar
Instructions:
  • Mix all stir fry sauce ingredients in a cup or bowl until the sugar dissolves. Taste the sauce, noting the initial spicy-salty flavor, followed by sweetness and the creamy coconut milk. Adjust seasoning to your preference by adding more lime juice if needed.
  • In a warm wok, heat oil then stir in shallot/onion, garlic, ginger, and chili. Stir fry for 1-2 minutes.
  • Add in the vibrant carrots and earthy mushrooms, then pour in 1/4 of the flavorful sauce mixture. Allow the ingredients to sizzle together for an additional 2-3 minutes, enhancing their delicious flavors.
  • Add the broccoli, capsicum, bamboo shoots, and other vegetables, and pour half of the remaining sauce over them. Let it simmer for a few minutes.
  • Add the fresh bok choy into the pan along with the flavorful remaining sauce, and let it steam for a few more minutes.
  • Take the pot off the heat and mix in fresh coriander according to your preference. Top the dish with a sprinkle of cashew nuts.

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