Thai-Style Stir-Fry Vegetables

“Served with rice, a stir-fry makes a complete main course. This is from Rose Elliot's "The Classic Vegetarian Cookbook."”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the oils into a wok or large frying pan and place over high heat.
  2. When the oils are smoking hot, drop in all the vegetables, the white part of the lemongrass, chili, and star anise seeds. As the vegetables fry, stir them vigorously with a long-handled wooden spoon until they are evenly heated through but still crisp: 2 minute.
  3. Put in the soy sauce, lime juice and zest and cilantro all at once. Stir again over the heat, allowing the mixture to sizzle for just a few seconds.

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