Thai Style Vegetable Stir Fry

Bursting with vibrant colors and bold flavors, this Thai-Style Vegetable Stir Fry is a quick, healthy dish perfect for weeknight dinners or meal prep. Featuring a medley of crisp broccoli, tender carrots, snap peas, and earthy mushrooms, this recipe shines with its savory-sweet sauce made from soy sauce, oyster sauce, lime juice, and a hint of brown sugar. Infused with aromatic garlic, ginger, and fresh Thai basil, every bite is a harmony of authentic Thai-inspired tastes. Best served over fluffy jasmine rice, this stir fry can be customized with crushed peanuts for an extra crunch, making it ideal for vegetarians and anyone seeking a flavorful, nutritious meal in just 25 minutes.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, sliced thinly on the bias
• 1 large Red bell pepper, thinly sliced
• 1 cup Snap peas
• 1 cup Baby corn, halved lengthwise
• 1 cup Button mushrooms, sliced
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Vegetable oil
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Lime juice
• 1 tablespoon Brown sugar
• 1 teaspoon Cornstarch
• 1 cup Water
• 0.5 cup Basil leaves (preferably Thai basil)
• 2 tablespoons Crushed peanuts (optional, for garnish)
• 2 cups Cooked jasmine rice (for serving)

Directions

Step 1

In a small bowl, whisk together soy sauce, oyster sauce, lime juice, brown sugar, cornstarch, and water until smooth. Set the sauce aside.

Step 2

Heat a wok or large skillet over medium-high heat and add vegetable oil.

Step 3

Once the oil is hot, add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.

Step 4

Add the broccoli, carrots, and snap peas to the wok. Stir-fry for 2-3 minutes until they begin to soften.

Step 5

Add the red bell pepper, baby corn, and mushrooms. Continue to stir-fry for another 3-4 minutes until all the vegetables are tender-crisp.

Step 6

Pour the prepared sauce into the wok, stirring to coat the vegetables evenly. Allow it to simmer for 1-2 minutes until the sauce thickens and glazes the vegetables.

Step 7

Turn off the heat and gently fold in the basil leaves until they are wilted.

Step 8

Serve the stir fry immediately over cooked jasmine rice. Optionally, garnish with crushed peanuts for added texture.

Nutrition Facts

Serving size	2149.3 grams (2149.3g)

Amount per serving	% Daily Value*
Calories	1514

Total Fat 36.80g	47%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 2889mg	126%
Total Carbohydrate 255.60g	93%
Dietary Fiber 33.80g	121%
Total Sugars 47.00g
Protein 50.00g	100%

Vitamin D 14IU	70%
Calcium 598mg	46%
Iron 20mg	113%
Potassium 2798mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 12.9%

Carbs: 65.8%