Stir-Fried Seeds and Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

The contrast between the crunchy seeds and vegetables and the rich, savoury sauce is what makes this dish so delicious. Serve it solo, or with rice or noodles.


  • 30 ml/2 tbsp vegetable oil
  • 30 ml/2


  1. Heat the oil in a wok or large frying pan. Add the seeds. Toss over a medium heat for 1 minute, then add the garlic and ginger and continue to stir-fry until the ginger is aromatic and the garlic is golden. Do not let the garlic burn or it will taste bitter.