Quick Vegetable Stir-Fry Recipe – Oyster Sauce & Thai Chilli

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Stir-Fry Recipe – Oyster Sauce & Thai Chilli

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful meal that doesn’t require hours in the kitchen. This vegetable stir-fry is exactly that. I first made this when I was craving something vibrant and healthy, and it’s become a weeknight staple ever since. It’s packed with fresh veggies, coated in a deliciously savoury oyster sauce, and gets a lovely kick from Thai red chillies. Let’s get cooking!

Why You’ll Love This Recipe

This stir-fry is seriously a winner. It’s ready in under 20 minutes – perfect for busy evenings. Plus, it’s a fantastic way to use up any vegetables you have lurking in the fridge. The combination of oyster sauce, soy sauce, and a touch of palm sugar creates a wonderfully balanced flavour profile that’s both sweet and savoury. And that chilli? It just elevates everything!

Ingredients

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

• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 2 tablespoons water
• 1 teaspoon palm sugar
• 3 sliced Thai red chillies (adjust to your spice preference!)
• 0.5 teaspoon peanut oil (or any neutral cooking oil)
• 1 tablespoon garlic, minced
• 4 cups mixed vegetables (I like a colourful mix!)
• 3-4 Thai basil leaves, for garnish
• 2 sprigs spring onions, chopped, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Oyster Sauce: Understanding its Umami Depth

Oyster sauce is the star of the show here, adding a beautiful umami flavour. It’s made from oyster extracts, and don’t worry, it doesn’t taste overly “fishy”! It’s a staple in many Asian cuisines.

Soy Sauce: Choosing the Right Type for Stir-Fries

I recommend using a light soy sauce for this recipe. It’s a little less intense than dark soy sauce and won’t overpower the other flavours.

Palm Sugar: A Traditional Sweetener & its Substitutes

Palm sugar has a lovely caramel-like flavour that adds depth to the sauce. If you can’t find it, you can substitute with brown sugar or even honey, using about the same quantity.

Thai Red Chillies: Heat Levels & Handling

Thai red chillies pack a punch! Feel free to adjust the number depending on how much heat you like. Remember to handle them carefully – avoid touching your eyes after handling chillies.

Vegetable Selection: Best Options for Stir-Frying

I love using a mix of textures and colours. Great options include: carrots, corn, cauliflower, broccoli, bell peppers, snap peas, and mushrooms. Just make sure they’re cut into bite-sized pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the sauce. In a small bowl, combine the oyster sauce, soy sauce, water, palm sugar, and sliced Thai red chillies. Give it a good stir until the palm sugar dissolves.
2. Heat the peanut oil in a wok or large frying pan over high heat. This is important – you want it hot for a good stir-fry.
3. Add the minced garlic and sauté for about 10 seconds, until fragrant. Don’t let it burn!
4. Now, add the harder vegetables like carrots, corn, and cauliflower. Stir-fry for 2-3 minutes, adding 2 tablespoons of water to help them steam slightly.
5. Add the remaining vegetables and cook for another minute, until they’re starting to become tender-crisp.
6. Pour the sauce over the vegetables and toss everything to coat evenly.
7. Cook for another 2-5 minutes, depending on how crispy you like your vegetables. I like mine with a little bit of bite!
8. Finally, garnish with fresh Thai basil leaves and chopped spring onions. Serve immediately and enjoy!

Expert Tips

• High Heat is Key: Seriously, don’t skimp on the heat! It’s what gives stir-fries that characteristic smoky flavour.
• Prep Everything First: Stir-frying happens quickly, so have all your ingredients chopped and ready to go before you start cooking. This is called mise en place and it’s a game changer.
• Don’t Overcrowd the Pan: If you’re making a larger batch, cook the vegetables in batches to avoid overcrowding the pan. This will ensure they cook evenly.

Variations

• Vegan Adaptation: Substituting Oyster Sauce You can substitute the oyster sauce with mushroom sauce or a mix of soy sauce and a touch of molasses for a similar umami flavour. My friend Sarah swears by the mushroom sauce version!
• Gluten-Free Adaptation: Ensuring Gluten-Free Soy Sauce Make sure to use a gluten-free soy sauce (tamari) if you have a gluten intolerance.
• Spice Level: Adjusting the Chilli Heat If you’re sensitive to spice, start with just one chilli and taste as you go. You can always add more!
• Quick Weeknight Meal Variation: Add some cooked chicken, shrimp, or tofu to make it a complete meal.

Serving Suggestions

This stir-fry is delicious on its own, but it’s also great served with steamed rice or noodles. A sprinkle of sesame seeds adds a nice touch too.

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! I recommend a mix of textures and colours for the best results.

Can I make this stir-fry ahead of time?

It’s best enjoyed fresh, but you can prep the vegetables and sauce ahead of time. Store them separately and combine just before cooking.

What is palm sugar and can I substitute it?

Palm sugar is a traditional sweetener with a caramel-like flavour. You can substitute with brown sugar or honey.

How do I adjust the spice level of this dish?

Start with fewer chillies and add more to taste. Remember to handle chillies carefully!

Is oyster sauce essential for this recipe?

While it adds a unique flavour, you can substitute it with mushroom sauce or a mix of soy sauce and molasses for a vegan option.