When in need of an easy and healthy dinner, stir-fries are always a good idea. I’ve made a lot of stir-fries in my day, but I typically use sauce from a jar instead of making my own. However, I recently made my own sauce using a recipe I found for thai stir-fried vegetables with garlic, ginger and lime. I made it with shrimp to add some protein and it was delicious. You can add your own veggies and protein of choice, though. I’d recommend leaving out the fish sauce because I personally thought it added a hint of an odd flavor. Bon appetit!
- 1/4 cup finely chopped shallots or purple onion
- 5-6 cloves garlic, minced or finely chopped
- 1-2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces
- 1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
- 1 medium-size carrot, sliced
- 5-6 shiitake mushrooms, sliced, or left in halves or quarters
- optional: 1 small head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 1 red pepper, sliced into strips
- 2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
- handful fresh Thai basil
- 2 Tbsp. coconut oil or other vegetable oil
- Stir-fry sauce:
- Combine all ‘stir fry sauce’ ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
- Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a ‘saucy’ stir-fry that is never dry – the sauce is meant to flavor the rice or noodles it is served with.
- Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
- Remove from heat and do one last taste-test. Enjoy!