B and I always eat vegetarian at home together – I don’t eat meat, and he doesn’t eat seafood (we make for very difficult dinner guests!)
Most of the time, Im in charge of the cooking, but B has a few little vegetarian recipes up his sleeve, and this is definitely my favorite. I love Thai food, and this dish is filled with all the Thai flavours I love – lime, chili, ginger – and packed full of veggies.
Once the sauce is made and the veggies are prepped, it comes together really quickly, making it a light, healthy meal perfect for midweek.
We use tofu to make it vegetarian, but you could easily use meat or seafood here. To make the dish vegan, omit the fish sauce. We also add cooked noodles occasionally instead of the rice which also works really well.
Thai Veggie Stirfry
1 Tbsp coconut oil
1 onion, finely sliced
1 Tbsp grated ginger
4 large cloves of garlic, chopped
2-3 red chilis
1 head broccoli, cut into florets
1 large carrot, thinly sliced
1 handful green beans, ends removed and halved
1 red capsicum, sliced
2 big handfuls of baby spinach
6 mushrooms, quartered
250g smoked tofu, cut into strips
1/2 Tbsp sesame oil
3 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp brown sugar
1 can coconut milk
Juice of 1 lime
Brown rice, chopped coriander, cashews and lime wedges to serve
Heat sesame oil in a hot fry pan, and add tofu. fry until golden on all sides, set aside.
Heat coconut oil in a large pan. Add onion, and fry a few minutes until it starts to soften. Add garlic, ginger and chili and cook, stirring, for a minute or two until nice and fragrant. Add all vegetables except spinach and half the sauce, and stirfry for around 5 minutes until vegetables have just started to soften. Add in tofu and the remaining sauce and cook another minute or two until most of the sauce is absorbed. (Note though that the curry will be quite wet with a bit of liquid that will continue to be thicken as the dish cools). Stir through the spinach.
Serve over brown rice, topped with coriander, cashews and lime wedges.