Quick Vegetable Stir-Fry Recipe – Ginger, Chilli & Coconut Milk

Last Updated on 6 months ago by Neha Deshmukh

Quick Vegetable Stir-Fry Recipe – Ginger, Chilli & Coconut Milk

Hey everyone! If you’re anything like me, sometimes you just need a quick, healthy, and flavourful meal that doesn’t take all day to make. This vegetable stir-fry is my go-to for those nights. It’s packed with goodness, has a lovely little kick, and the coconut milk makes everything wonderfully creamy. I first made this when I was trying to eat more veggies, and honestly, it’s become a family favourite!

Why You’ll Love This Recipe

This stir-fry is seriously a winner. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s super versatile – you can throw in whatever vegetables you have on hand. The combination of ginger, chilli, and coconut milk is just divine, creating a flavour profile that’s both comforting and exciting.

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 1 teaspoon coconut oil
• 2 tablespoons minced ginger
• 3-4 whole green chillies (or to taste)
• 1 teaspoon soy sauce
• 0.5 teaspoon apple cider vinegar
• 0.5 teaspoon red chilli flakes
• 0.5 teaspoon sugar
• 0.5 teaspoon black pepper powder
• 1 stock seasoning cube
• 4 cups mixed vegetables and greens (I like a mix of carrots, beans, cauliflower, radish, and spinach!)
• 0.5 cup lite coconut milk (about 120ml)
• 0.5 cup diced capsicum (about 120ml)
• 2 stalks spring onion, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years…

Coconut Oil: Choosing the Right Type
I prefer using refined coconut oil for stir-fries because it has a higher smoke point and a more neutral flavour. Unrefined coconut oil will work, but it will impart a stronger coconut taste.

Ginger: Fresh vs. Ground
Fresh ginger is always best here. The flavour is so much brighter and more vibrant. About a 2-inch piece, peeled and minced, will give you those 2 tablespoons. If you absolutely have to use ground, use about 1 teaspoon, but it won’t be quite the same.

Green Chillies: Heat Levels & Substitutions
The number of green chillies depends on how much heat you like! I usually go for 3-4, but you can adjust to your preference. If you don’t have fresh chillies, a pinch of chilli powder will do in a pinch.

Red Chilli Flakes: Adjusting the Spice
Again, adjust to your liking! Start with ½ teaspoon and add more if you want a bigger kick.

Coconut Milk: Full Fat vs. Lite – Impact on Flavor & Texture
I often use lite coconut milk to keep things a little lighter, but full-fat coconut milk will give you a richer, creamier sauce. It’s really up to you!

Soy Sauce: Regional Variations & Gluten-Free Options
I usually use a regular soy sauce, but you can experiment with different types like dark soy sauce for a richer colour. If you’re gluten-free, make sure to use tamari instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a large pan or wok over medium heat. Add the minced ginger and sauté for about 30 seconds, until fragrant. This is where the magic starts!
2. If you’re using them, toss in the whole green chillies and cook for another 30 seconds. Be careful not to burst them!
3. Now, stir in the red chilli flakes, soy sauce, apple cider vinegar, sugar, black pepper powder, and stock cube. Add about ½ cup (120ml) of water to prevent the sauce from burning. Give it a good mix.
4. Add the harder vegetables – carrots, beans, cauliflower, and radish – to the pan. Cover and cook for about 10 minutes, or until they start to soften.
5. Next, mix in the leafy greens and spinach. Cook uncovered for 2-3 minutes, until they’re wilted.
6. Pour in the coconut milk and simmer for just 1 minute. This is when everything comes together beautifully.
7. Finally, add the diced capsicum and remove the pan from the heat. Garnish with chopped spring onions and serve immediately.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the vegetables in two batches to ensure they cook evenly.
• For a really vibrant stir-fry, blanch the vegetables for a minute or two before adding them to the pan.
• Taste the sauce and adjust the seasoning as needed. A little more soy sauce for saltiness, a pinch more sugar for sweetness, or a dash more chilli flakes for heat.

Variations

Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your stock cube to make sure it doesn’t contain any animal products.

Gluten-Free Adaptation: Simply substitute the soy sauce with tamari.

Spice Level Adjustment: Play around with the amount of green chillies and red chilli flakes to find your perfect level of spice.

Quick Weeknight Meal Adaptation: Use pre-cut vegetables to save even more time!

Serving Suggestions

This stir-fry is fantastic served with fluffy brown rice. It also pairs well with noodles or quinoa. My kids love it with a side of papadums for dipping!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

What vegetables work best in this stir-fry?
Honestly, almost any vegetable will work! Broccoli, mushrooms, peas, and bell peppers are all great additions.

Can I make this stir-fry ahead of time?
You can prep the vegetables and sauce ahead of time, but it’s best to cook the stir-fry just before serving for the best texture.

How can I adjust the sweetness of the sauce?
Add more or less sugar to taste. You can also use a different sweetener like honey or maple syrup.

What is a good substitute for apple cider vinegar?
White vinegar or rice vinegar will work well.

Can I use frozen vegetables in this recipe?
Yes, you can! Just make sure to thaw them and pat them dry before adding them to the pan.

Is it possible to make this stir-fry spicier?
Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.