Thai Mixed Vegetable Stir-Fry

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A vibrant Thai stir-fry showcasing crisp seasonal vegetables tossed in a savory mushroom oyster-based sauce with garlic and a hint of white pepper. This everyday Thai home-cooking dish is lightning-fast, incredibly fresh, and pairs perfectly with a bowl of steamed jasmine rice. It's the clean, green counterpart to richer Thai curries and noodle dishes.

Nutrition Facts

Per serving (estimated)

• 150 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 6 gSugar
• 6 gProtein
• 590 mgSodium
• 520 mgPotassium
• 120 mgCalcium
• 2.5 mgIron
• 65 mgVitamin C
• 780 mcgVitamin A

Ingredients

For the vegetables

• 4 cups Chinese broccoli (gai lan), stems trimmed and cut into 2-inch pieces
• 2 cups baby bok choy, halved lengthwise
• 1 cup baby corn, halved crosswise
• 1 cup fresh shiitake mushrooms, stems removed and caps sliced
• 1 medium carrot, peeled and sliced diagonally
• 1 cup snow peas, trimmed
• 1 cup small cauliflower florets
• 2 cloves garlic, minced

For the stir-fry sauce

• 2 tbsp vegetarian mushroom oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp granulated sugar
• 1/4 cup low-sodium vegetable stock or water
• 1 tsp cornstarch mixed with 2 tsp cold water

For finishing

• 2 tbsp vegetable oil or peanut oil
• 1/4 tsp ground white pepper
• 1 tsp toasted sesame oil
• 2-3 thin slices Thai red chili, optional

Directions

1. Wash and dry all vegetables thoroughly, then group them by required cooking time so they can be added in quick succession.
2. In a small bowl, whisk together the mushroom oyster sauce, light soy sauce, dark soy sauce, sugar, and vegetable stock; keep the cornstarch slurry in a separate small bowl.
3. Heat a wok or large skillet over high heat until just smoking, then add the vegetable oil and swirl to coat the surface evenly.
4. Add the minced garlic and stir-fry for about 10 seconds until fragrant, being careful not to let it brown or burn.
5. Add the carrots and cauliflower florets first; stir-fry for 1 minute, then add the shiitake mushrooms and baby corn and stir-fry for another minute.
6. Toss in the Chinese broccoli stems, bok choy, and snow peas and stir-fry for 1 to 2 minutes, until the vegetables are bright green and just tender-crisp.
7. Pour the prepared sauce around the edges of the wok so it sizzles, then toss everything together to coat evenly for about 20 seconds.
8. Stir the cornstarch slurry, drizzle it into the wok, and stir constantly until the sauce thickens and lightly glazes the vegetables, about 30 seconds.
9. Remove from heat, drizzle with sesame oil, sprinkle with white pepper, scatter the optional chili on top, and serve immediately with hot steamed jasmine rice.

Cook’s Notes

• Get the wok ripping hot before adding oil; that searing heat gives vegetables a smoky 'wok hei' flavor and prevents sogginess.
• Have every vegetable washed, cut, and arranged before you turn on the burner — stir-frying waits for no one.
• Add vegetables in order of density: hardest roots and florets first, tender leaves and snow peas last, so nothing overcooks.
• Swap mushroom oyster sauce for a vegan 'oyster' alternative, or use an extra tablespoon of soy sauce plus a splash of rice vinegar for a fully plant-based version.
• Resist the urge to cover the wok; trapped steam will turn crisp vegetables limp and dull their colors.

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