Thai Stir-Fried Mixed Veg
A vibrant, 15-minute stir-fry of mixed vegetables tossed in a salty-sweet-spicy Thai sauce. One skillet, zero fuss — the kind of weeknight dinner that tastes way better than how easy it is.
- Total time
- 15 min
- Servings
- 2
- Calories
- 165
- Protein
- 5g
Ingredients
- 4 cups mixed vegetables (broccoli florets, carrots sliced, snap peas, bell pepper)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp granulated sugar
- 1 tbsp Thai red curry paste (or sambal oelek)
- 2 tbsp neutral cooking oil
Instructions
- 1
Heat oil in a large skillet over medium-high heat for 90 seconds until it shimmers.
- 2
Add mixed vegetables and stir-fry without stopping for 5–6 minutes until edges are lightly charred and tender-crisp.
- 3
Whisk soy sauce, fish sauce, lime juice, sugar, and curry paste in a small bowl until paste dissolves.
- 4
Pour sauce over vegetables and toss to coat evenly, stirring 1–2 minutes until glossy and fragrant.
- 5
Serve immediately over rice or on its own, straight from the skillet.
Tools you’ll need
- 12-inch skillet or wok
- small bowl
- whisk or fork
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