Name: Stir-fried Vegetables with Chili-Tamarind Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4–6 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1½ tablespoons fish sauce (nam pla); 2 tablespoons vegetable stock or water; 1½ tablespoons palm or brown sugar; 2 tablespoons high-heat cooking oil; 2 oz (50 g) sliced carrots; 2 oz (50 g) stemmed and sliced fresh shiitake mushrooms; 2 oz (50 g) thinly sliced red bell pepper 2 oz (50 g) snow peas, tips and strings removed, cut into 1 in (2.5 cm) pieces on a diagonal; ¾ cup (15 g) fresh Thai or italian basil leaves; 2 oz (50 g) canned baby corn, drained, rinsed, and sliced lengthwise; 2 oz (50 g) broccoli florets; 1 tablespoon minced galangal or ginger; 1½ teaspoons tamarind concentrate; 1½ teaspoons Asian chili sauce, preferably Sriracha; 1 garlic clove, minced

Preparation info

Serves
4–6
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

The bright, sweet and sour flavors of tamarind come alive in this simple stir-fried veggie dish. Use whatever fresh vegetables you like but I think this colorful combo has great mix of flavor and texture. You can also add your favorite meat to turn this side kick into a main event. My friend Terry likes to add diced tofu and edamame for a boost of soy protein especially when she knows she’ll be working out later that day.