Thai Vegetable Stir Fry

Ingredients

• 150 gTenderstem broccoli (broccolini), cut into 5 cm pieces
• 150 gBaby corn, sliced lengthways and cut into 5 cm pieces
• 10–12Mangetout, trimmed at both ends
• 1Carrot, thinly sliced
• 150 gMushrooms, thinly sliced
• 3 clovesGarlic, finely chopped
• 1Red chilli pepper, thinly sliced
• 1 tbspVegetable oil or other neutral-flavoured oil
• 3 tbspVegetarian oyster sauce, or regular oyster sauce
• 2 tbspSoy sauce, all-purpose or light
• 2 tspSugar
• 3 tbspWater
• ½ tspCornflour

Instructions

1. 1

   Prepare the ingredients

   Prepare and gather all the vegetables. Mix the stir-fry sauce ingredients in a small bowl and set it aside.

2. 2

   Heat the pan

   Set a large non-stick wok or frying pan over medium-high heat and drizzle in the oil.

3. 3

   Cook the firm vegetables

   Add the garlic and stir for a few seconds. Add the broccoli, then the baby corn and carrot; toss for a few seconds. Add 1 tablespoon of water and cook for 1–2 minutes.

4. 4

   Add sauce and vegetables

   Add the mushrooms, followed by the mangetout, and stir well. Pour the sauce mixture over the vegetables and combine.

5. 5

   Finish the stir-fry

   Cook until the sauce is thick and glossy and the vegetables are crisp-tender, or until they reach your preferred tenderness.

6. 6

   Serve while hot

   Turn off the heat and transfer the stir-fry to a serving plate. Serve immediately with plain rice or noodles.

What is Thai vegetable stir-fry?

This is a quick, mixed-vegetable stir-fry with a sweet and savoury sauce. The recipe describes its flavour as Thai-style, while its cuisine is listed as Chinese; the fast wok cooking is characteristic of a Chinese-style stir-fry.

A brief cook keeps the vegetables colourful and gives them varied textures. The sauce brings them together and works well over plain rice or noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 5g protein, 19g carbs, 4g fat.

The vegetables and sugar supply most of the carbohydrates, while the oil contributes fat and the vegetables and sauces contribute some protein. Serve with a portion of plain rice for a more filling plate, or add another vegetable side to keep the meal varied.

Get everything ready first

Vegetables: prepare and cut them before heating the pan, as the cooking moves quickly. Keep the broccoli, baby corn and carrot together, with the mushrooms and mangetout ready to add later.

Sauce: mix the oyster sauce, soy sauce, sugar, water and cornflour in a small bowl. Stir it again just before pouring if the cornflour has settled.

Build flavour in the pan

Garlic: stir it in the hot oil for only a few seconds before adding the vegetables. This gives it a chance to release its aroma without letting it burn.

Cooking order: start with broccoli, baby corn and carrot, then add mushrooms and mangetout. The sequence gives the firmer vegetables a head start while keeping the later additions from cooking for too long.

Get the texture right

Crisp-tender: use the recipe’s timing as a guide, then check a piece of broccoli or carrot. It should be cooked to your liking while still holding its shape.

Glossy sauce: the cornflour helps the sauce thicken as it heats. Keep stirring so it coats the vegetables evenly rather than collecting at the bottom of the pan.

Work quickly and serve promptly

Timing: the listed total time is 15 minutes, so having the vegetables cut and sauce mixed before cooking is especially useful. Keep the heat at medium-high and avoid pausing between additions.

Serving: take the pan off the heat as soon as the vegetables and sauce are ready. Serve immediately with plain rice or noodles, or set it out as a side dish.

Choose the right pan

Wok or frying pan: use a large non-stick wok or frying pan so you can toss the vegetables and sauce together. If the vegetables are crowded, they may release moisture and cook less evenly.

Heat: let the pan heat over medium-high before adding the oil and garlic. Keep the ingredients moving as they cook.

Recipe notes & tips

• Trim the mangetout at both ends before cooking.
• Mix the sauce ingredients in advance so they are ready to pour.
• Keep the garlic moving in the pan and add the broccoli after just a few seconds.
• Add the measured tablespoon of water after tossing the firmer vegetables.
• Stir the sauce mixture before adding it if the cornflour has settled.
• Serve straight away for the best crisp-tender texture.

Variations

• Adjust the heat: use less red chilli for a milder stir-fry.
• Change the mushrooms: use your preferred variety, sliced thinly.
• Use sugar snap peas: swap them for the mangetout as suggested in the ingredient list.
• Make it vegetarian: choose vegetarian oyster sauce.
• Serve with noodles: use plain noodles in place of rice.
• Add a side: pair the stir-fry with other dishes rather than serving it as a main.

Common mistakes to avoid

• Crowded pan: the vegetables can cook unevenly, so use a large wok or frying pan.
• Burnt garlic: add the broccoli after only a few seconds of stirring the garlic.
• Overcooked vegetables: check them as they cook and stop when they reach your preferred tenderness.
• Lumpy sauce: mix the cornflour thoroughly with the other sauce ingredients before adding it.
• Sauce left in the bowl: pour it over the vegetables and stir so it coats them.
• Waiting to serve: transfer the finished stir-fry to a plate and serve it immediately.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan over medium heat until piping hot, stirring regularly; the vegetables may soften further.

Frequently asked questions