Stir-Fried Mixed Vegetables Thai Style |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish). Ingredients:
3 tablespoons vegetable oil or 3 tablespoons peanut oil |
1 piece gingerroot, peeled and finely chopped |
4 garlic cloves, finely chopped |
3/4 cup broccoli floret |
1/2 cup snow peas |
1 carrot, peeled and cut in match sticks |
1 green pepper, deseeded and cut in strips |
1 red pepper, deseeded and cut in strips |
1 tablespoon soy sauce |
1 tablespoon hoisin sauce |
1 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
4 scallions, trimmed and shredded (to garnish) |
1/2 teaspoon white pepper |
Directions:
1. Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
2. Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
3. Stir-fry for an additional 3-4 minutes or until tender but still crisp.
4. Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
5. Transfer to a serving dish.
6. Garnish with scallions.
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