Vegetarian Delight (Stir-Fry) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken. Ingredients:
2 tablespoons oil |
2 garlic cloves, minced |
1/4 cup sliced onion |
1/2 cup sliced carrot |
1 cup sliced cabbage |
1 cup broccoli floret |
1/2 cup cauliflower floret |
1/2 cup sliced red bell pepper |
1/4 cup sugar snap peas or 1/4 cup snow peas |
1/4 cup mushroom |
1/4 cup bean sprouts |
2 tablespoons soy sauce |
2 tablespoons sugar |
Directions:
1. Heat a large skillet and add the oil and garlic (be careful not to burn the garlic). Add all the other ingredients except bean sprouts. Stir-fry for 4 minutes, until the vegetables are crisp and tender. (I set a timer to make sure not to over-cook the vegetables) Add the bean sprouts the last minute or so. Serve with jasmine rice.
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