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Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime
THE SPRUCE EATS17Ingredients
20Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. vegetable oil
- 1/4 cup shallots (finely chopped, or purple onion)
- 6 cloves garlic (minced or finely chopped)
- 2 pieces galangal (thumb-size or ginger, sliced into thin matchstick pieces)
- 1 fresh red chili (small, sliced or 1/4 to 1/2 teaspoon chili flakes)
- 1 carrot (medium-size, sliced)
- 6 shiitake mushrooms (sliced or left in halves or quarters)
- 1 head cauliflower (cut into florets, optional)
- 1 head broccoli (cut into florets)
- 1 red bell pepper (sliced into strips)
- 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
- 1 handful thai basil (fresh, chopped)
- 2/3 cup coconut milk
- 2 1/2 Tbsp. fish sauce (or soy sauce if vegetarian/vegan)
- 1 Tbsp. fresh lime juice
- 1/2 tsp. chili flakes (dried crushed)
- 2 1/2 tsp. brown sugar
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