Thai Stir Vegetables

By pattie_d

Ingredients

• STIR-FRY SAUCE:
• 1 medium-size carrot, sliced
• 1-2 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
• 1 red pepper, cut into bite-size pieces
• 5-6 shiitake mushrooms, sliced, or left in halves or quarters
• 3 spring onions, cut in thirds
• 1 small head broccoli, cut into florets
• 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
• 3 Tbsp. white wine or sherry (or cooking wine or sherry)
• optional: handful dry-roasted unsalted cashews
• 1/3 cup good-tasting stock (vegetarian or chicken stock)
• 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. soy sauce)
• 1 Tbsp. lime juice
• 5-7 cloves of garlic, minced
• 1 tsp. liquid honey (or substitute brown sugar), plus more to taste
• 2 tsp. corn starch dissolved in 4 Tbsp. water
• 1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper

Details

Servings 3

Preparation

Step 1

Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.
When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.
Add remaining stir-fry sauce (plus cashews, if using) and mix in until everything is hot. Remove from heat.
Do one last taste test. If not salty enough, add up to 1 Tbsp. more fish or soy sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey, if desired.
Serve immediately with plenty of Thai jasmine-scented rice and ENJOY!
To Make this into a main course dish: Simply toss in some tofu or cooked shrimp when you add the stir-fry sauce. If using chicken, add it at the beginning of stir-frying.