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Thai Vegetable Stir Fry in 15 minutes

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.
Course Dinner
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 96kcal
Author Jess & Dan

Ingredients

  • 4 cloves garlic – minced
  • 250 g mushrooms – chopped into quarters
  • 300 g carrots – peeled and chopped
  • 200 g broccoli
  • 2 tablespoon light soy sauce
  • 2 tablespoon dark soy sauce
  • ¼ teaspoon vegan Worcestershire sauce
  • 1 teaspoon sugar
  • ¼ cup water
  • 500 g Chinese cabbage or white cabbage
  • 1 tablespoon vegetable oil optional

Garnish (optional):

  • Fresh coriander
  • Cashews
  • Fresh chopped chillies
Metric - US Customary

Instructions

  • If using, put the veg oil into the wok, then add the garlic and stir fry for a minute.
    1 tablespoon vegetable oil, 4 cloves garlic
  • 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.
    250 g mushrooms
  • Pop the carrots and broccoli in, and continue stir frying for a couple of minutes.
    300 g carrots, 200 g broccoli
  • 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.
    2 tablespoon light soy sauce, 2 tablespoon dark soy sauce, ¼ teaspoon vegan Worcestershire sauce, ¼ cup water, 1 teaspoon sugar
  • 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.
    500 g Chinese cabbage, Fresh coriander, Fresh chopped chillies, Cashews

Video

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.

Nutrition

Calories: 96kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1096mg | Potassium: 759mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13170IU | Vitamin C: 55mg | Calcium: 96mg | Iron: 2mg