Thai Vegetable Stir Fry

In the world of weeknight dinners, when you are trying to balance speed, healthy meal and fresh home cooked one, nothing takes the prize like the stir-frys! They are fast, healthy and are ready within a jiffy if you have all the ingredients at hand.

This is one of our house favorite stir-fry version. Most of the ingredients can be scavenged from the fridge and the recipe is very amenable to any seasonal veggies and proteins. The one thing I wouldn't swap out, as much as possible, is the Thai basil - which really brings out a fresh vibrant and slightly lemony basily taste to it. But if you don't have handy, you can try Italian basil or just sprinkle dried basil.

Every Saturday we shop for vegetables and fruits at our local farmer's market. Summer is a special treat because there is an abundance of choices, so feel free to mix it up a bit!

Thai Vegetable Stir-Fry:
  • 1 small packet of extra firm tofu - cubed
  • 4 button mushrooms - sliced
  • 2 carrots - sliced
  • 2 zucchini - sliced
  • quarter of a large onion or one small onion - cut into chunks
  • 4-5 bok choy - greens chopped
  • 3-4 cloves of garlic - minced
  • 1 tsp grated ginger or galangal (Thai ginger)
  • 4-5 springs of fresh Thai Basil leaves chopped - about 1/2C chopped
  • 2 Tbsp vegetable or sesame oil
  • handful of chopped peanuts
  • pinch of salt
For Sauce:
  • 2 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp water
  • 1/2 tsp sugar
  • Prep all the veggies and tofu and keep ready. 
  • Heat oil in a wok or a large frying pan on high heat.
  • When hot, sizzle with ginger and garlic. Within a minute, add thicker veggies like carrots, zucchini and tofu. Stir fry for a minute or two.
  • Follow with thinner quicker cooking veggies like mushrooms, bok choy and onion. Stir fry for another minute or two.
  • Add sauce, pinch of salt and stir fry for another minute. (the sauce has good amount of salt with soy sauce and oyster sauce, so please go easy on additional salt - you can even skip the additional salt)
  • Finish with Thai basil leaves and chopped peanuts and take off heat.
  • Serve with freshly made jasmine rice - enjoy!