How’s a little Thai stirfry?

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Here is the next recipe in our Eat Right, Sleep Tight series. This delicious meal makes for a colourful Summer meal.

A Little Thai Stir-fry

stirfry copy

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This is one of the few recipes that our friends request from my wonderful man. He returned from a work trip to Thailand and transformed our Meatless Mondays with this tasty vegetarian meal.


  • 1 cup rice (whichever you prefer)
  • 2 tablespoons olive oil
  • splash of lemon juice
  • 1 teaspoon sugar
  • splash of dry gin
  • 4 tablespoons soya sauce
  • salt/pepper to taste
  • 1 teaspoon of chopped ginger
  • 1 teaspoon of chopped garlic
  • 4 carrots
  • 4 courgettes
  • 250g pack of white mushrooms
  • small yellow, red and green peppers
  • 1 onion


  1. Cook rice as per instructions.
  2. While rice is boiling, chop all vegetables a la julienne (long and thin).
  3. When rice is 5 minutes away from being cooked, start heating olive oil, onions, garlic, ginger, sugar, dry gin, lemon juice, soya sauce and salt/pepper.
  4. Place vegetables into the sauce and stir fry until they start to bend.
  5. Remove rice and stir-fry mix from heat and serve.

PS: Add some fresh chilli or cayenne pepper for a lovely zing.

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