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Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime

Darlene Schmidt
  • 20 minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Baby bok choy

1

small head Broccoli

1

Carrot, medium-size

1/3 tsp

Chili flakes, dried

5 cloves

Garlic

1

Red bell pepper

1/4 cup

Shallots

1 handful

Thai basil, fresh

2/3 cup

Coconut milk

2 1/2 tbsp

Fish sauce

1 tbsp

Lime juice, fresh

2 1/2 tsp

Brown sugar

1

pieces Galangal

2 tbsp

Vegetable oil

1/2

To 1 small fresh red chili (sliced or 1/4 to 1/2 teaspoon chili flakes)

5

To 6 shiitake mushrooms (sliced or left in halves or quarters)