Spicy Vegetarian Stir Fry
15 Minutes
Taste:
Plain
Delicious
Delicious
Cost:
Expensive
Cheap
Cheap
Difficulty:
Difficult
Easy
Easy
Cuisines
- Chinese
- Thai
- Vegetarian
- Oriental
Serving Size
3 - 4 servings
Category
- Vegetarian
| Chili Paste | 2 tablespoons |
| Garlic | 2 - 3 cloves |
| Ginger | 2 slices |
| Light Soya Sauce | 2 tablespoons |
| Onion | 1 |
| Sriracha Chili Sauce | 1 teaspoon |
| Stir Fry Vegetable Mix | 350g |
| Thai Red Curry Paste | 1 tablespoon |
| Vegetable Oil | 1 tablespoon |
| Vegetable Stock | 3/4 cup |
| Water Chestnut | 5 - 6 |
Preparation:
1. Finely chop garlic, ginger, onion and water chestnut
2. Make the sauce by mixing chili paste, thai red curry paste, sriracha chili sauce, light soya sauce, vegetable stock with 2 cloves of finely chopped garlic and 1 slice of finely chopped ginger.
Cooking:
1. Saute 1 clove of finely chopped garlic, 1 slice of finely chopped ginger and onion in 1 tablespoonful of vegetable oil for about 30 seconds.
2. Add vegetable mix and water chestnut to the wok and stir fry for about a minute.
3. Add the sauce and gently simmer for 4 - 5 minutes.
4. Once the sauce has reduced and thickened, turn off heat and serve.
Serve with rice
1. Finely chop garlic, ginger, onion and water chestnut
2. Make the sauce by mixing chili paste, thai red curry paste, sriracha chili sauce, light soya sauce, vegetable stock with 2 cloves of finely chopped garlic and 1 slice of finely chopped ginger.
Cooking:
1. Saute 1 clove of finely chopped garlic, 1 slice of finely chopped ginger and onion in 1 tablespoonful of vegetable oil for about 30 seconds.
2. Add vegetable mix and water chestnut to the wok and stir fry for about a minute.
3. Add the sauce and gently simmer for 4 - 5 minutes.
4. Once the sauce has reduced and thickened, turn off heat and serve.
Serve with rice
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