How to make Green Vegetable Stir Fry -

Some green coloured vegetables stir-fried together with ginger, garlic, fish and oyster sauce.crunchy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : French beans (फ्रेंच बीन्स), Broccoli (ब्रोक्ली/ विलायती गोभी)

Cuisine : Thai

Course : Main Course Vegetarian

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For more recipes related to Green Vegetable Stir Fry checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Quick Chilli Bean Curd-Cook Smart Soya Gavar ki Sabzi Batata Bhaji Drunken Potatoes

Green Vegetable Stir Fry

Green Vegetable Stir Fry Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Green Vegetable Stir Fry Recipe

  • French beans diagonally cut 1 cup

  • Broccoli florets 10

  • Spinach leaves (palak) 8-10

  • Pak choy 10-15

  • Spring onion greens finely chopped 1 cup

  • Sesame oil (til oil) 1 tablespoon

  • Garlic minced 1 tablespoon

  • Ginger cut into juliennes 1 inch

  • Salt to taste

  • Fish sauce 1 teaspoon

  • Oyster sauce 1 tablespoon

  • Sugar a pinch

  • Crushed black peppercorns to taste

Method

Step 1

Bring 3 cups water to a boil. Add beans and broccoli, stir to mix and blanch for a minute. Strain and refresh in cold water. Set aside.

Step 2

Heat sesame oil in a non-stick wok. Add garlic and sauté till pink. Add ginger and sauté for a minute. Add blanched vegetables and mix well. Roughly tear spinach and pak choy and add. Toss to mix and stir-fry.

Step 3

Reduce heat and add salt, fish sauce and oyster sauce. Mix well. Add sugar and crushed peppercorns, increase heat, mix well and stir-fry for a minute.

Step 4

Add spring onion greens, mix well and switch off heat.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.