VEGETARIAN THAI STIR FRY RECIPES

Name: Vegetable Thai Curry Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 cup chicken broth; 1 tablespoon soy sauce; 2 teaspoons cornstarch; 2 teaspoons curry powder; 1/2 teaspoon turmeric; 1/4 teaspoon celery salt; 1/2 medium onion, sliced; 2 garlic cloves, minced; 1 tablespoon gingerroot, grated; 2 -3 cups broccoli florets; 1 red bell pepper, chopped; 10 ounces of sliced carrots; 1 jalapeno, chopped; 1 tablespoon canola oil; 3 cups hot cooked rice

VEGETABLE THAI CURRY STIR FRY RECIPE - FOOD.COM

Vegetable Thai Curry Stir Fry Recipe - Food.com image

This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to recipe #135305 the sauce was perfect.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon celery salt
1/2 medium onion, sliced
2 garlic cloves, minced
1 tablespoon gingerroot, grated
2 -3 cups broccoli florets
1 red bell pepper, chopped
10 ounces of sliced carrots
1 jalapeno, chopped
1 tablespoon canola oil
3 cups hot cooked rice

Steps:

Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
Serve over hot rice.

Nutrition Facts : Calories 194.8, FatContent 3.2, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 333, CarbohydrateContent 36.7, FiberContent 2.6, SugarContent 3.8, ProteinContent 5

THAI VEGETABLE STIR-FRY | ASIAN INSPIRATIONS - ASIAN RECIPES

Thai Vegetable Stir-fry | Asian Inspirations - Asian Recipes image

Quick and easy to cook, Thai Vegetable Stir-Fry packs with tofu, green beans, eggplants with herbs and sauces. Try this recipe now! Brought to you by Asian Inspirations.

Provided by AsianInspirations

Total Time 25S

Prep Time 10S

Yield 2

Number Of Ingredients 16

Ingredients

2½ tbsp vegetable oil
200g semi firm tofu (cut 2cm x 4cm slices)
150g green beans (halved)
1 medium eggplant (diced 3cm)
Pinch of salt
5cm ginger (julienned)
½ red onion (sliced lengthways)
3 cloves garlic (minced)
2 long red chillies (finely sliced)
¾ cup Thai basil leaves (loosely packed)
2 tbsp fresh lime juice
¼ cup ABC Sweet Soy Sauce Kecap Manis
1 tbsp rice vinegar
1 tbsp soy sauce
2 tsp sesame oil
Pinch of white pepper

Steps:

To Prep In a small bowl, combine sauce ingredients. Set aside. To Cook In a wok, heat 1 tbsp of vegetable oil over medium-high heat. Fry tofu for 2 mins each side, until crisp. Set aside. Cook green beans for 2-3 mins. Set aside. In the hot wok, add remaining oil with eggplant and salt. Reduce heat to medium and stir-fry for 6 mins. Add ginger, onion, garlic and half of red chillies. Increase heat slightly and cook for 2-3 mins. Toss through half of Thai basil leaves and sauce mixture. Add crispy tofu and green beans until warmed up. Add a squeeze of fresh lime juice. Serve with remaining basil leaves, red chillies and steamed jasmine rice.

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VEGETABLE THAI CURRY STIR FRY RECIPE - FOOD.COM

This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to recipe #135305 the sauce was perfect.
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Quick and easy to cook, Thai Vegetable Stir-Fry packs with tofu, green beans, eggplants with herbs and sauces. Try this recipe now! Brought to you by Asian Inspirations.
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