Thai Stir Fried Vegetables with Sauce

Thai Stir Fried Vegetables with Sauce

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

The Thai flavours are very prominent in this beautifully cooked vegetables served with a lovely sauce

Ingredients

Pak choy / spinach 1 small bundle
Carrot, peeled and cut into thin strips 1 cup
Medium red capsicum or green capsicum, finely chopped 1
Medium broccoli or cauliflower, separated into small florets 1
Oil 1 tbsp
Galangal, cut into thin strips 1 inch
Spring onions, finely chopped 3
Salt to taste
Sugar 1 tsp
Cashewnuts 1 cup
Fresh basil, finely chopped 1 tbsp
Sauce
Garlic cloves, finely chopped 2
Fresh red chillies, finely chopped 2
Vegetable stock ½ cup
Soy sauce 3 tsps
Brown sugar / grated jaggery (gur) 2 tbsps
Lemon juice 2 tsps
Red chilli sauce 1 tsp
Cornflour 2 tsps
Fish sauce (optional) 1 tsp

Methods

To make the sauce, heat a non-stick pan, add garlic, red chillies, vegetable stock, soy sauce, brown sugar, lemon juice and chilli sauce and mix. Boil for 5 minutes on medium heat.
Mix 2 tsps cornflour in 4 tbsps water in a small bowl and add the mixture to the sauce. When the sauce thickens, remove from heat and set aside to cool. If you want to use fish sauce, add it now and mix well.
Heat oil in another non-stick pan, add galangal and saute on high heat for 1 minute. Add spring onions, carrot, red capsicum and broccoli, mix and saute.
Add salt and sugar (prevents the green vegetables from turning black while frying), reduce heat and 2 tsps water and mix well.
Add pak choy towards the end as it cooks quickly. Saute for 2-3 minutes. Do not cover the vegetables may turn too soft and black.
Add sauce to the vegetables and mix well. Add cashewnuts and mix. Add basil leaves and mix well.
Serve hot with steamed rice or noodles.

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