Thai Vegetable Stir-Fry (Vegan/Gluten-Free)

Vegetable Stir Fry
gordana jovanovic / Getty Images
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
400 Calories
16g Fat
59g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 400
% Daily Value*
Total Fat 16g 20%
Saturated Fat 12g 62%
Cholesterol 0mg 0%
Sodium 1129mg 49%
Total Carbohydrate 59g 21%
Dietary Fiber 14g 49%
Protein 16g
Calcium 298mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai Vegetable Stir-Fry is easy to make and tastes great! The stir-fry sauce is what makes this dish sing - a combination of coconut milk, soy sauce, lime, and chili. The recipe is also quite flexible, allowing you to add your own choice of vegetables depending on what you have on hand, or what is readily available where you live. Add a final topping of fresh basil and chili, and you have a Thai vegan dish that's gourmet-level good.

Note: Cubes of fresh or fried tofu or strips of chicken can be added to make this a main-course dish.


  • 1/4 cup shallots (finely chopped, or purple onion)
  • 5 to 6 cloves garlic (minced or finely chopped)
  • 6 to 12 teaspoons galangal OR ginger, sliced into thin matchstick pieces
  • 1/2 to 1 small chili pepper (red, fresh, sliced, OR 1/4 to 1/2 teaspoons chili flakes)
  • 1 medium carrot (sliced)
  • 6 to 8 mushrooms (shiitake, sliced or left in halves or quarters)
  • 1 head broccoli (cut into florets)
  • 1 bell pepper (red, sliced into strips)
  • 1 zucchini (sliced into half-moons or thick matchstick-like pieces)
  • 1 cup snow peas (or more)
  • 1 handful basil (fresh, generous amount)
  • 2 tablespoons coconut oil (or other vegetable oil)
  • Stir-Fry Sauce:
  • 1/2 cup coconut milk
  • 3 tablespoons stock (good strong tasting vegetable stock OR faux chicken stock)
  • 2 tablespoons soy sauce*
  • 3 1/2 tablespoons lime juice (fresh)
  • 2 tablespoons sherry (or cooking sherry)
  • 2 cloves garlic (minced)
  • 1/3 to 1/2 teaspoon crushed chili flakes
  • 2 teaspoons brown sugar

Steps to Make It

  1. Combine all 'Stir-Fry Sauce' ingredients, stirring well to dissolve sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweet and finally the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty.

  2. Heat a wok or large frying pan over medium-high heat. Drizzle 1 to 2 tablespoons oil in the pan and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 2 minutes, then add the carrot and mushrooms plus 1/4 of the stir-fry sauce. Stir-fry 2 to 3 minutes.

  3. Add remaining vegetables plus remaining stir-fry sauce, enough to gently simmer vegetables in the sauce. Simmer until all the vegetables are cooked but still bright green with some crispness.

  4. Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired.

  5. Top with fresh basil. Fresh-cut chili can also be sprinkled over for those who like it extra spicy. Serve over Thai jasmine-scented rice.

*Be sure to use wheat-free soy sauce for gluten-free diets.