adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai vegetable stir-fry
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Thai vegetable stir-fry: Quick, packed with flavor, ready in 15 minutes! Ideal for a fast and delicious weeknight meal.
Ingredients:
  • 2½ tbsp vegetable oil
  • 200g semi firm tofu, cut 2cm x 4cm slices
  • 150g green beans, halved
  • 1 medium eggplant, 3cm dice
  • Pinch of salt
  • 5cm piece of ginger, julienned
  • ½ red onion, sliced lengthways
  • 3 garlic cloves, minced
  • 2 long red chillies, finely sliced
  • ¾ cup Thai basil leaves, loosely packed
  • 42.00 gm of fresh lime juice
  • ¼ cup Sweet Soy Sauce Kecap Manis
  • 20.00 ml rice vinegar
  • 21.00 gm soy sauce
  • 2 tsp sesame oil
  • Pinch of white pepper
Instructions:
  • Mix sauce ingredients together in a small bowl and set aside.
  • Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Crisp up tofu for 2 mins on each side. Set aside. Quickly cook green beans for 2-3 mins. Set aside.
  • Heat the remaining oil in a hot wok and add the eggplant with salt. Stir-fry over medium heat for 6 minutes. Add ginger, onion, garlic, and half of the red chilies. Cook over slightly increased heat for 2-3 minutes. Toss in half of the Thai basil leaves and sauce mixture. Finally, add the crispy tofu and green beans, and heat until warmed through.
  • Squeeze in fresh lime juice and garnish with the remaining basil leaves, red chilies, and steamed jasmine rice before serving.

Similar Recipes