10-Min Thai Mixed Veggie Stir-Fry
Hot skillet, high heat, and a balance of salty-sweet-spicy sauce turns whatever vegetables you have into a vibrant weeknight dinner. Ready in under 10 minutes start to finish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 145
- Protein
- 4g
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Ingredients
- 4 cups mixed vegetables (bell pepper, broccoli, snap peas, carrots, mushrooms — roughly chopped)
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1 tbsp lime juice
- ½ tsp granulated sugar
- 1 tsp Thai red chili paste (sriracha or sambal oelek)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until smoking, about 90 seconds.
- 2
Add vegetables in batches, tossing constantly until edges char and interiors stay crisp, 5–6 minutes total.
- 3
Stir soy sauce, fish sauce, lime juice, sugar, and chili paste in a small bowl until sugar dissolves.
- 4
Pour sauce over vegetables, toss to coat, and cook 30 seconds until fragrant and glossy.
- 5
Serve immediately over rice or noodles if desired.
Tools you’ll need
- 14-inch skillet or wok
- wooden spoon or spatula
- small bowl
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