Thai Vegetable Stir Fry
Quite the 'saucy' Thai stir-fry
- 1/4 cup finely chopped shallots
- 5-6 cloves garlic, minced or finely chopped
- 1-2 thumb-size pieces galangal OR ginger, sliced into thin pieces
- 1/2 to 1 small fresh red chili, sliced, OR 1/2 tsp chili flakes
- 1 medium-size carrot, sliced
- 1 small head broccoli, cut into florets
- 1 red pepper, sliced into strips
- handful fresh basil
- 2 tbsp coconut oil
Stir Fry Sauce:
- 2/3 cup coconut milk
- 2 tbsp soy sauce
- 3 1/2 tbsp fresh lime juice
- 1/3 to 1/2 tsp dried crushed chili flakes
- 2 1/2 tsp brown sugar
- Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavours to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
- Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot and broccoli. Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
- Add the red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes).
- Slowly add the remaining stir-fry sauce as needed during cooking; enough to just cover the vegetables.
- Remove from heat and do one last taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over rice.