Thai Stir Fried Vegetables with Sauce

About Thai Stir Fried Vegetables with Sauce

Ingredients

• Pak choy / spinach 1 small bundle
• Carrot, peeled and cut into thin strips 1 cup
• Medium red capsicum or green capsicum, finely chopped 1
• Medium broccoli or cauliflower, separated into small florets 1
• Oil 1 tbsp
• Galangal, cut into thin strips 1 inch
• Spring onions, finely chopped 3
• Salt to taste
• Sugar 1 tsp
• Cashewnuts 1 cup
• Fresh basil, finely chopped 1 tbsp
• Sauce
• Garlic cloves, finely chopped 2
• Fresh red chillies, finely chopped 2
• Vegetable stock ½ cup
• Soy sauce 3 tsps
• Brown sugar / grated jaggery (gur) 2 tbsps
• Lemon juice 2 tsps
• Red chilli sauce 1 tsp
• Cornflour 2 tsps
• Fish sauce (optional) 1 tsp

How to Make Thai Stir Fried Vegetables with Sauce (Stepwise Photos)

Method

1. To make the sauce, heat a non-stick pan, add garlic, red chillies, vegetable stock, soy sauce, brown sugar, lemon juice and chilli sauce and mix. Boil for 5 minutes on medium heat.
2. Mix 2 tsps cornflour in 4 tbsps water in a small bowl and add the mixture to the sauce. When the sauce thickens, remove from heat and set aside to cool. If you want to use fish sauce, add it now and mix well.
3. Heat oil in another non-stick pan, add galangal and saute on high heat for 1 minute. Add spring onions, carrot, red capsicum and broccoli, mix and saute.
4. Add salt and sugar (prevents the green vegetables from turning black while frying), reduce heat and 2 tsps water and mix well.
5. Add pak choy towards the end as it cooks quickly. Saute for 2-3 minutes. Do not cover the vegetables may turn too soft and black.
6. Add sauce to the vegetables and mix well. Add cashewnuts and mix. Add basil leaves and mix well.
7. Serve hot with steamed rice or noodles.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps