Thai Vegetable Stir-Fry Recipe

There’s something magical about a vibrant and flavorful stir-fry that fills the kitchen with an enticing aroma and brings the family together around the dinner table. Our Thai Vegetable Stir-Fry Recipe is not just another meal; it’s a celebration of fresh, colorful veggies and indulgent, rich peanut sauce. Perfect for a cozy weeknight dinner or a festive family gathering, this dish is a blend of simplicity and exotic flavors. It’s a delightful way to introduce your loved ones to the enchanting world of Thai cuisine.

Ingredients

• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup fresh basil leaves
• 1/4 cup fresh cilantro, chopped
• 1/4 cup salted peanuts, chopped (optional)
• Steamed jasmine rice, for serving

For the Peanut Sauce

• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup water (to adjust consistency)

Instructions

1. In a small bowl, whisk together all the peanut sauce ingredients until smooth. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
4. Add the broccoli, bell peppers, snap peas, and carrot. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Pour the peanut sauce over the vegetables, and toss to combine. Cook for another 2 minutes until the vegetables are well-coated and the sauce is heated through.
6. Remove from heat and stir in the fresh basil and cilantro.
7. Serve immediately over a bed of steamed jasmine rice. Sprinkle with chopped peanuts, if using.

Helpful Tips

• Beginners: If you’re new to stir-frying, prep all your ingredients before you start cooking, as the process moves quickly once you begin.
• Vegetable Options: Feel free to swap or add vegetables like zucchini, mushrooms, or baby corn based on your preference.
• Spicy Kick: Add more red pepper flakes or a splash of sriracha for an extra spicy version.

Storage Instructions

To store leftovers, let the stir-fry cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.

Ingredient Substitutions

• Peanut Allergy: Use almond butter or sunflower seed butter instead of peanut butter.
• Soy Sauce: Replace with tamari or coconut aminos for a gluten-free option.

Pairings

This Thai Vegetable Stir-Fry pairs wonderfully with:

• Chilled lemongrass iced tea
• A side of fresh cucumber salad
• Spring rolls with a light dipping sauce

At Zynahz, we believe that every meal can be a heartfelt experience filled with joy and creativity. We invite you to try our Thai Vegetable Stir-Fry Recipe and savor the delightful flavors it brings to your kitchen. Share your culinary creations with us, and spread the love by sharing the recipe with your friends and family. Don’t forget to explore more delicious recipes on Zynahz, follow us on social media, and subscribe to our newsletter for the latest updates and inspirations.