Stir-Fried Mixed Vegetables Thai Style Recipe

Name: Stir-Fried Mixed Vegetables Thai Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil or 3 tablespoons peanut oil; 1 piece gingerroot, peeled and finely chopped; 4 garlic cloves, finely chopped; 3/4 cup broccoli floret; 1/2 cup snow peas; 1 carrot, peeled and cut in match sticks; 1 green pepper, deseeded and cut in strips; 1 red pepper, deseeded and cut in strips; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 4 scallions, trimmed and shredded (to garnish); 1/2 teaspoon white pepper

Servings: persons

3 tablespoons vegetable oil or 3 tablespoons peanut oil
1 piece gingerroot, peeled and finely chopped
4 garlic cloves, finely chopped
3/4 cup broccoli floret
1/2 cup snow peas
1 carrot, peeled and cut in match sticks
1 green pepper, deseeded and cut in strips
1 red pepper, deseeded and cut in strips
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 scallions, trimmed and shredded (to garnish)
1/2 teaspoon white pepper

1
Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
2
Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
3
Stir-fry for an additional 3-4 minutes or until tender but still crisp.
4
Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
5
Transfer to a serving dish.
6
Garnish with scallions.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons vegetable oil or 3 tablespoons peanut oil, 1 piece gingerroot, peeled and finely chopped, 4 garlic cloves, finely chopped, 3/4 cup broccoli floret, and more.

Yes, Stir-Fried Mixed Vegetables Thai Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Mixed Vegetables Thai Style

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