Thai Braised Vegetables Recipe

Name: Thai Braised Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 T sunflower oil; 1 garlic clove, crushed; 1 Chinese cabbage, thickly shredded; 2 onions, peeled and cut into wedges; 1 1/3 C broccoli florets; 2 large carrots, peeled and cut into thin julienne strips; 12 baby corn, halved if large; 1/3 cup snow peas, halved; 1 1/4 C Chinese or oyster mushrooms, sliced; 1 T grated gingerroot; 1/4 C vegetable stock; 2 T light soy sauce; 1 T cornstarch; salt and pepper; 1/2 t sugar

Servings: persons

3 T sunflower oil
1 garlic clove, crushed
1 Chinese cabbage, thickly shredded
2 onions, peeled and cut into wedges
1 1/3 C broccoli florets
2 large carrots, peeled and cut into thin julienne strips
12 baby corn, halved if large
1/3 cup snow peas, halved
1 1/4 C Chinese or oyster mushrooms, sliced
1 T grated gingerroot
1/4 C vegetable stock
2 T light soy sauce
1 T cornstarch
salt and pepper
1/2 t sugar

1
1. Heat the oil in a large wok. Add the garlic, cabbage, onions, brocoli, carrots, corn, snow peas, mushrooms, and ginger and stir-fry for 2 minutes.
2
2. Add the stock, cover and cook for a further 2 - 3 minutes.
3
3. Blend the soy sauce with the cornstarch and salt and pepper to taste.
4
4. Remove the braised vegetables from the pan with a slotted spoon and keep warm. Add the soy sauce mixture to the skillted juices, mixing well. Bring to a boil, stirring constantly, until the mixture thickens slightly. Stir in the sugar.
5
5. Return the vegetables to the pan and toss in the slightly thickened sauce. Cook gently just to heat through, then serve immediately.

1025

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 T sunflower oil, 1 garlic clove, crushed, 1 Chinese cabbage, thickly shredded, 2 onions, peeled and cut into wedges, and more.

Yes, Thai Braised Vegetables 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.

That's it — enjoy your meal!

Thai Braised Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions