Thai-Inspired Vegetable Stir Fry Recipe
A vibrant Thai-style stir fry packed with colorful vegetables, aromatic spices, and a quick savory sauce that delivers balance, crunch, and excitement.
Ingredients
- 2 tbsp sesame oil
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 zucchini sliced
- 1 cup snap peas
- ½ cup carrots julienned
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp coconut milk
- 1 tsp chili flakes or fresh chili
- 2 green onions chopped
- 1 tbsp fresh cilantro chopped
- 1 tsp sesame seeds
Instructions
- Heat sesame oil in wok over medium-high. Sauté garlic and ginger until fragrant, about 2 minutes.
- Add broccoli, peppers, zucchini, snap peas, and carrots. Stir fry for 6–7 minutes until crisp-tender.
- Whisk soy sauce, rice vinegar, lime juice, coconut milk, and chili flakes in a small bowl.
- Pour sauce over vegetables. Toss until evenly coated and slightly caramelized.
- Garnish with green onions, cilantro, and sesame seeds. Serve hot with jasmine rice or noodles.
Notes
Nutritional Values (per serving)
- Calories: 175
- Total Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 75%
- Vitamin A: 40%
- Iron: 11%
- Calcium: 7%
- Potassium: 16%
Notes and Tips
- Add tofu or tempeh for extra protein without ruining the vegan magic.
- Squeeze extra lime for brightness before serving.
- Use Thai basil for an authentic kick.
- Keep vegetables slightly crisp—they’ll taste fresher and retain nutrients.
- Double the sauce if you’re saucy like that.