Is this stir fry vegan?

This Thai stir fry recipe can be made vegan if you remove the fish sauce. Feel free to omit and add in more tamari or soy sauce to compensate!

How do I store leftovers?

Store the stir fry ingredients in your fridge in an airtight container for up to a week. You can store toppings like green onions and cilantro in a separate container to keep them more fresh. If I make noodles or rice, I usually just store those with the stir fry!

Thai Vegetable Stir Fry – Roots and Radishes

Name: Thai Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 small onion, sliced thinly into half moons; 2 cloves fresh garlic, minced; 1/2-inch fresh ginger, grated; 2-3 fresh red chiles; 1 bunch baby bok choy, chopped; 3 turnips, diced medium-sized; 1-2 cups shelled edamame; 1/2 cup cashews; 1/3 cup tamari; 1/2 teaspoon fish sauce; 2 teaspoons brown sugar (or coconut sugar); Green onions, cilantro, and limes for serving

Description

This Thai vegetable stir fry is SO delicious, nourishing, and easy to make! Use the veggies I used here, or use whatever you have on hand, and get a better-than-takeout weeknight dinner on the table fast.

Ingredients

Units Scale

1 tablespoon coconut oil
1 small onion, sliced thinly into half moons
2 cloves fresh garlic, minced
1/2-inch fresh ginger, grated
2-3 fresh red chiles
1 bunch baby bok choy, chopped
3 turnips, diced medium-sized
1-2 cups shelled edamame
1/2 cup cashews
1/3 cup tamari
1/2 teaspoon fish sauce
2 teaspoons brown sugar (or coconut sugar)
Green onions, cilantro, and limes for serving

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Instructions

Sweat onions, ginger, & chiles. Heat coconut oil over medium-high heat in a large, heavy-bottomed sauté pan. Add onion, garlic, ginger, and red chiles, and sauté until softened, about five minutes.
Bok choy, turnips, edamame, & cashews. Turn up the heat to high, add the baby bok choy and turnips, and sauté for another minute, stirring frequently. Then add edamame and cashews, and sauté for another minute, stirring frequently. You want the temperature of pan to be nice and hot before adding the sauce.
Add sauce. Add the tamari, fish sauce, and brown sugar directly to the veggies in the sauté pan. Allow it to sizzle and start to cook the veggies down a bit more. Continue to fry the veggies for 1-2 more minutes, stirring frequently to coat everything in the sauce. Careful not to overcook the veggies!
Remove from heat & serve. Poke a turnip (or your longest cooking veggie) with a fork to make sure it's cooked all the way through, then remove the pan from heat. Serve the pad pak over jasmine rice or rice noodles!

Notes

Edamame. I recommend using frozen shelled edamame and
Rice & noodles. Depending on the kind of rice you use, you may need to start the rice earlier than the pad pak because some rice takes longer to cook than the pad pak itself.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Thai

Nutrition

Serving Size: 1.5 cups
Calories: 245
Sugar: 9.9 g
Sodium: 1474.8 mg
Fat: 13.4 g
Saturated Fat: 4.2 g
Carbohydrates: 22.5 g
Fiber: 5.5 g
Protein: 12.5 g
Cholesterol: 0 mg