Thai Vegetable Stir-fry

This vegetable stir-fry is delicious alone as a meal, but you can add chicken, beef, or pork if you like.  Other vegetables can be added or substituted.  If you are concerned with a strictly vegetarian diet, omit the oyster sauce.  I love Thai food with fresh bananas.  They just seem to go so well and I serve them with Easy Thai Peanut Sauce and fresh scallions.


2 c. shredded bok choy

1 1/2 celery, thinly sliced on the bias

1 c. parsley, coarsely chopped

2 T cilantro leaves

1 c. sweet potatoes, french fry cut

1 c. green or red bell peppers, sliced

1/2 c. green onions, sliced on the bias

1 1/2 c. carrots, roll cut

1 1/2 c. broccoli florets

2 cloves garlic, sliced

1/2 c. onions, julienne

3 T peanut oil

2 T oyster sauce (optional)

2 T soy sauce

1/2 tsp. ginger, ground

1 T peanut butter

1/2 tsp. hot sauce, or more to taste

1/4 c. vegetable stock

1/2 c. Spanish peanuts


Cut vegetables.

Heat oil in wok or large skillet.  Saute garlic, then toss in onions, sweet potatoes, and carrots.

Follow with other vegetables.  Saute till as tender as you like.

Mix together oyster sauce, soy sauce, hot sauce, ginger, vegetable stock, and peanut butter.  Pour over vegetables and toss in peanuts.

Cook until saucy and serve.

4 to 6 Servings.

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