These Thai vegetables are super quick and satisfying. They work brilliantly as a side dish but could also be served as a main. Throw in some chicken breast, sliced steak or tofu and you’re onto a crowd-pleaser. You might also like to bulk them out with some more meaty vegetables like mushrooms or aubergine cut thickly. Our Thai vegetables are flavoured with the simple yet superb pairing of garlic and oyster sauce. Don’t be afraid to mix it up a little with other classic combinations like soy, ginger and chilli. Vegetables can be exciting and these Thai vegetables are testament to that fact. If you are searching for different ways to eat veg a stir-fry is a brilliant, time-savvy option. It is also the best way to use up anything you have in the fridge, which might be heading out of date soon. Peppers, carrots, onions – you name it, you can probably stir-fry it! We have used tenderstem broccoli but you could use a normal broccoli. Simply cut it in long sections. You can roughly chop any leftover stalk, its just as delicious as the tree-looking bits.
- 2tbsp sunflower oil
- 300g tenderstem broccoli, trimmed
- 200g sugar snaps, trimmed
- 350g pak choi or greens
- 2 garlic cloves, crushed
- 3tbsp oyster sauce
Heat the oil in a large wok or frying pan and add the broccoli, stir-fry for 2 mins, then add 3tbsp water.
Add the sugar snaps, cook for 2 mins, then stir in the pak choi or greens. Stir-fry for 2 mins, then add the garlic, oyster sauce and another 2tbsp water. Cook for 2 more mins, until the greens are just tender.
If you want to get ahead, stir-fry to cook, then cool and chill until needed. Microwave on High for 5 mins to serve.