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Landscape image of mixed vegetable on a white plate on a pink background

Thai Vegetable Stir Fry in 15 minutes


  • Author: Jess Saunders
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This Thai vegetable stir fry is super simple, quick and easy to make! We've included the veggies that we like in this dish, but feel free to mix them up if you like. We've included a list of other vegetables that go well in this dish above.


Scale

Ingredients

Garnish (optional):

  • Fresh coriander
  • Cashews
  • Fresh chopped chillies

 


Instructions

  1. If using, put the veg oil into the wok, then add the garlic and stir fry for a minute.
  2. Add in chopped mushrooms and stir fry over a high-ish heat until water is released. If you're not using oil, you may need to add a splash of water to stop the garlic from catching or burning.
  3. Pop the carrots and broccoli in, and continue stir frying for a couple of minutes.
  4. Pour in the soy sauces and vegan Worcestershire sauce, the water and the sugar. Stir well – let the sauce boil, but only for around 30 seconds.
  5. Add in the cabbage, then stir until it wilts down. Serve and enjoy! Optional garnishes can be added such as fresh coriander cashews, chopped red chilli and cashews.

Notes

Use tamari instead of the soy sauces to make this dish gluten free.

Use 2 tablespoons of  vegan oyster sauce (if you have it!) in place of the dark soy sauce and vegan Worcestershire sauce.

  • Category: Dinner
  • Method: Wok
  • Cuisine: Thai

Keywords: Thai vegetable stir fry, Thai stir fried vegetables, Vegan thai stir fry

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