Name: Thai Vegetable Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: thai
Ingredients: 150 gram Tenderstem broccoli / broccolini (About 5.3oz, Cut 2-inch pieces); 150 gram Baby corn (About 5.3oz, Slice lengthwise and cut into 2-inch pieces); 10-12 Mangetout/ snow peas/ sugar snap peas (Trim and discard the both end tips); 1 Carrot (Cut thin slices); 150 gram Mushroom (Cut thin slices); 3 cloves Garlic (Finely chopped); 1 Red chilli pepper (Cut thin slices); 1 tbsp Oil (Vegetable or neutral flavour oil); 3 tbsp Vegetarian oyster sauce (Or regular oyster sauce); 2 tbsp Soy sauce (All-purpose soy sauce or light soy sauce); 2 tsp Sugar; 3 tbsp Water; ½ tsp Corn starch

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Thai Vegetable Stir Fry

Nutrition Facts

Per serving · recipe makes 4 · 15m total

Servings

Calories

5% of a 2,000 cal day

100KCAL

Protein

4g8% DV

% DAILY VALUE

Total Fat4g

Saturated1g

Unsaturated3g

—

Total Carbs13g

Fiber3g

10%

Total Sugars6g

—

incl. Added Sugars3g

Starch5g

—

Sodium976mg

42%

% Daily Value is based on a 2,000 calorie day.

A quick one-pan Thai vegetable stir-fry with broccoli, snap peas, carrots, and mushrooms in an oyster-soy sauce. Can be served as a side or main over rice.

Ingredients

4 SERVINGS

150 gTenderstem broccoli / broccolini — cut into 2-inch pieces, 5.3 oz
150 gBaby corn — 5.3 oz
10–12Mangetout — or snow peas or sugar snap peas
1Carrot
150 gMushroom — thinly sliced
3Garlic — finely chopped
1Red chilli pepper — thinly sliced
1 tbspvegetable oil — or neutral-flavor oil
3 tbspVegetarian oyster sauce — or regular oyster sauce
2 tbspAll-purpose soy sauce — or light soy sauce
2 tspSugar
3 tbspWater
½ tspCorn starch

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

15m total

Read the method on Khin's KitchenKhin’s original page

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sidethaistir frydairy freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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