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Thai veggie stir-fry - This Thai Vegetable Stir Fry is an easy to make, super tasty vegetarian (vegan) meal that the whole family will love. Recipe includes Thermomix method.
4.93 from 13 votes

Thai Vegetable Stir-fry

A quick to make, super tasty stir-fry sauce. It has such a beautiful flavour that will make your veggies shine. Gluten, grain and dairy-free. 
Prep Time15 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Servings: 4

Ingredients

  • 5 cm ginger root -peeled
  • 2 clove/s garlic
  • 1 red chilli/s (optional)
  • ½ bunch/s fresh coriander leaves -and stems
  • 1 lime/s -juice and zest
  • 1 tbsp fish sauce
  • 250 ml canned coconut milk (1 cup)
  • 150 g raw cashew nuts (1 cup) toasted
  • 75 g mushrooms (I used shiitake), sliced (1 cup approx.)
  • 2 carrot/s -sliced
  • 1 broccoli -broken into florets
  • ½ cauliflower -broken into florets
  • 10 snow peas (or green beans)
  • 1 red capsicum/s -sliced
  • 180 g firm organic tofu -cubed (optional)
  • ½ bunch/s fresh coriander leaves -to garnish
  • 2 spring onion/s -sliced, to garnish

Instructions

  • In a food processor or powerful blender, process the ginger, garlic, chilli and coriander (leaves and stems) to a fine paste. Thermomix 10 seconds, speed 7.
  • Add the lime zest, juice, fish sauce, coconut milk and half the cashew nuts. Process until it forms a smooth sauce and put half the sauce in a small pot over a low heat to warm (don't let it boil). Taste and adjust the balance of flavours (it should be pretty good, but best to check). Thermomix 20 seconds, speed 8. Then heat 5 minutes, temp 90, speed 2.
  • Now prepare and cook your vegetables.
  • Heat a little oil (I use coconut or macadamia nut oil) in a wok or large frypan over a high heat. Add the mushrooms and cook for one minute stirring constantly. Add the carrot, broccoli and cauliflower and stir for a minute then add the snow peas, capsicum and tofu.
  • Cook, stirring for another minute or so then take off the heat.
  • In a big mixing bowl combine the warmed sauce and vegetables (so the vegetables are covered in sauce).

Serve

  • Serve as is or over noodles, zoodles, rice or quinoa and garnish with the remaining cashew nuts.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • The leftover sauce (or finished dish) are perfect to refrigerate or freeze in a jar or airtight container for your next, fast stir fry. You can of course use all of the sauce if you like your stir-fry saucy!

Notes

Soy-free

Feel free to replace the tofu with cooked chicken  (I often use left over roast chook).

Nut-free

Replace the cashews with the same amount of sunflower seeds.

Vegetarian and vegan (and seafood-free)

Replace the fish sauce with a teaspoon of sea salt. 

Legume-free

Replace the tofu with chicken or simply omit it.

Garlic-free

Replace the garlic with an extra 2cm piece of ginger. 

Safe, non-stick Wok (minus toxic teflon)

I own the Solidteknics 30cm Dual Handle wok - my most used and favourite piece of cookware. I also use it for cooking pasta dishes, it's the perfect size and shape. Click HERE to shop for their great range of non stick cookware (that lasts a life time - legit!).
 

I'd love your feedback on this delicious staple. Post a comment or rate this recipe.