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Kitchen Witch
January 24th, 2012, 11:55 AM
Thai Stir-Fried Vegetables


3 tablespoons water
1 tablespoon fish sauce
1 tablespoon ketchup
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon soy sauce or tamari
2 tablespoons peanut or canola oi
4 to 6 cloves garlic, minced (about 2 tablespoons)
2 broccoli stalks, cut into bite-sized pieces
2 cups sliced fresh mushrooms
1 (16-ounce) can baby corn, drained, rinsed
1 green or red bell pepper, seeded, chopped
1 cup frozen cut green beans, thawed
3 medium ripe tomatoes, cut into wedges

1.In a small bowl combine water, fish sauce, ketchup, oyster sauce, sugar, and soy sauce; set aside.
2.Heat oil in wok or large skillet until hot. Add garlic; stir-fry about 30 seconds, being careful not to burn garlic.
3.Add broccoli, mushrooms, baby corn, bell pepper and green beans. Continue stir-frying, over medium-high heat until vegetables are tender-crisp, 2 to 3 minutes.
4.Add tomatoes; stir briefly to heat. Serve immediately. Makes 6 servings.
5.Vegetarians can substitute 1/3 cup of a bottled vegetarian stir-fry sauce.