Thai Vegetable Stir Fry

Simple one-pan Thai Style Vegetable Stir Fry recipe loaded with colourful vegetables in quick sweet and savoury sauce. Serve with plain jasmine rice as a main meal or pair it with other dishes and serve it as a side dish.

📝 Ingredients

• 150 gram Tenderstem broccoli / broccolini (About 5.3oz, Cut 2-inch pieces)
• 150 gram Baby corn (About 5.3oz, Slice lengthwise and cut into 2-inch pieces)
• 10-12 Mangetout/ snow peas/ sugar snap peas (Trim and discard the both end tips)
• 1 Carrot (Cut thin slices)
• 150 gram Mushroom (Cut thin slices)
• 3 cloves Garlic (Finely chopped)
• 1 Red chilli pepper (Cut thin slices)
• 1 tbsp Oil (Vegetable or neutral flavour oil)
• 3 tbsp Vegetarian oyster sauce (Or regular oyster sauce)
• 2 tbsp Soy sauce (All-purpose soy sauce or light soy sauce)
• 2 tsp Sugar
• 3 tbsp Water
• 1/2 tsp Corn starch

👨‍🍳 Instructions

1. 1First prepare and gather all the vegetables. In a small bowl mix the stir fry sauce ingredients and set it aside.
2. 2Heat the large non-stick wok or skillet over medium-high heat, drizzle oil.
3. 3Add garlic and stir just for few seconds, add broccoli, follow with the baby corn and carrot. Toss it well for few seconds, add a tablespoon of water and cook for 1-2 minutes.
4. 4Next add the mushroom, follow with mangetout and stir it well. Pour the sauce mixture over the vegetables and combine everything well.
5. 5Cook until the sauce thicken and glossy and the vegetables are crisp-tender or your desire tender.
6. 6Turn off the heat and transfer to serving plate. Serve immediately while hot with plain rice or noodles.