Vegetable Stir Fry is my fav in Thai/Chinese cuisines. I always wondered how to cook this dish at home. So long! Today I summoned all my courage and dived in the kitchen to give it a try.
The recipe is a fusion of all the procedures I collected on the web. I tweaked it to my taste and God, it tasted so delicious, I can't stop eating. I somehow managed to save Tamil a little to taste. ;) Hey, I could make this anytime he wants - it only takes about 10mins.
Ok..before I forget what I did, here is my recipe..And yeah this would make 1 serving. (I wasn't sure how it would turn out so I made just enough for one person. I should have trusted myself a bit more.)
Make a concoction of the following for the sauce:
1. Stir fry sauce - 0.5tbsp
2. Soy sauce - 1tbsp
3. Rice vinegar - 0.25tbsp
4. Water - 0.5tbsp
5. Chilly paste - 0.25tbsp
6. Pepper powder - 0.5tsp
- In a bowl break an egg (or just egg white) and beat lightly with 0.5tsp of soy sauce and little pepper (This step is optional if you dont like to add eggs)
- Heat the pan to high
- Add 1 tbsp or less oil
- Scramble the egg mixture quickly and transfer to a plate
- In the same pan, fry 2 chopped garlics, 1 green chilly, 0.25 medium size onion chopped into big wedges
- Stir fry all the veges you want in high heat for a about 2 mins or until the veges go aldente (cooked yet crisp)
- I used Cauliflower, Broccoli, Carrots, Snow Peas, Celery
- Now pour your sauce concoction and stir fry for another min or two
- Finally toss in the Tofu cubes. Give it a quick stir
- Just before you turn off the stove, toss the eggs in and stir once
- Garnish with cilantro
- Serve hot with plain rice or Thai Fried Rice
Tips:
Do not overcook brocoli - it would ruin the dish. Add it at the very last. Carrots take some time to cook. So add that in first.
Enjoy!!
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