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Vegetables & Potatoes

Thai Vegetable Stir-Fry

  • Preparation Time: 10 minutes
  • Cooking Time: 5 minutes
  • Yield 6 servings


  • 1/2 cup oyster-flavored sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons rice vinegar
  • 1 clove garlic, minced
  • 1 tablespoon crushed red pepper flakes

  • 2 tablespoons sesame oil
  • 2 red bell peppers, cut into strips
  • 1 green bell pepper, cut into strips
  • 4 carrots, cleaned and cut into 1/8-inch rounds
  • 4 celery stalks, cut into 1/2-inch pieces
  • 2 cups broccoli florets
  • 1 pound green snow peas, threads on sides peeled off
  • 1/2 medium onion, cut into slices
  • 1 can water chestnuts, drained


In a medium-sized bowl, combine oyster sauce, cornstarch, rice vinegar, garlic, and crushed red pepper flakes. Mix well. Set aside.

Adjust wok onto wok ring. Heat on medium-high to high heat. Test by dropping a small amount of water onto wok. If it "dances" and evaporates quickly, it is ready. Add sesame oil and pick up wok to swirl. Add vegetables. Using two wooden spoons, quickly toss vegetables. They should be sizzling, but not browning. Continue to toss for 4 minutes total. Vegetables should be hot and crisp. Add sauce and allow thickening, about 2-3 minutes. Toss until garlic is fragrant. Serve immediately.

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