Thai Vegetable Stir Fry
2 Tbsp. oil (I tend to use sunflower, safflower or coconut oil)
1/4 cup finely chopped onion (approx. 1 small onion)
4-5 cloves garlic, minced or finely chopped (or approx. 5 garlic scapes, chopped)
1-2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces
1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
1 medium-size carrot, sliced
6 white turnips (rabioles), diced or cut in matchstick pieces
1 pepper (any color), seeded and sliced into strips
1 zucchini (or pattypan squash), sliced into half-moons or quarters
1 cup or more beans or peas
4 leafs of greens of your choice (swiss chard, kale, beet greens), chopped in 1 cm ribbons
Generous handful fresh thai basil leaves (use regular basil if you don't have thai basil)
1/4 cup of cashew nuts, chopped (optional)
1/2 cup coconut milk
2 Tbsp. soy sauce
3+1/2 Tbsp. fresh lime juice
2 Tbsp. rice vinegar
2 cloves garlic, minced
1/3 to 1/2 tsp. dried crushed chili (chili flakes)
2 tsp. brown sugar
Combine all 'Stir-Fry Sauce' ingredients, stirring well to dissolve sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweet and finally the rich taste of the coconut milk.
Heat a wok or large frying pan over medium-high heat. Drizzle oil in the pan and swirl around, then add the onion, garlic, ginger, and chili. Stir-fry 2 minutes, then add the carrot and white turnips (rabioles). Stir-fry 1-2 minutes.
Add remaining vegetables (pepper, zucchini, beans and greens). Add the stir-fry sauce (Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with). Simmer until all the vegetables are cooked but still bright green with some crispness (approx 5-10 min depending on which veggies you're using).
Remove from heat and do one last taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh thai basil and a few chopped cashew nuts. Fresh-cut chili can also be sprinkled over for those who like it extra spicy.
Serve with rice (such as calrose/japanese or jasmine) or rice noodles.
Pairs Well With
FEATURING: carrots, beans, garlic, onions, pepper, thai basil, swiss chard (or kale), white turnips (rabioles), and zucchini.
This stir-fry is really easy to make and authentic-tasting thai dish that is gourmet good! The secret is to use fresh thai basil but regular basil also works if you don't have the former. FYI, you can easily adapt the recipe based on whichever veggies you have at hand.
NOTE: The secret to thai cooking is to get the perfect balance of the 4S (spicy-salty-sweet-sour)!