Thai Vegetable Stir-Fry Recipe

Thai Vegetable Stir-Fry Recipe

This dish offers a quick-to-make, super-tasty stir-fry. The sauce has such a beautiful flavour that will make your veggies shine.

Serves: 4



Thai Vegetable Stir-Fry Recipe

By: Georgia Harding

This dish offers a quick-to-make, super-tasty vegetable stir-fry. The sauce has such a beautiful flavour that will make your veggies shine.


Prep time

Cook time



  • 5cm fresh ginger, peeled
  • 2 cloves garlic
  • 1 red chilli (optional)
  • ½ bunch fresh coriander, leaves & stems
  • Juice & zest 1 lime
  • 1 tbsp fish sauce or vegan “fish” sauce
  • 250mL canned coconut milk
  • 150g toasted cashew nuts
  • 1 tbsp coconut oil
  • 75g shiitake mushrooms, sliced (approx. 1 cup)
  • 2 carrots, sliced
  • 1 broccoli, broken into florets
  • ½ head cauliflower, broken into florets
  • 10 snow peas or green beans
  • 1 red capsicum, sliced
  • 180g firm organic tofu, cubed (optional)
  • ½ bunch fresh coriander leaves, to garnish
  • 2 spring onions, sliced, to garnish


  • In a food processor or high-speed blender, process the ginger, garlic, chilli and coriander leaves and stems to a fine paste.
  • Add the lime juice and zest, fish sauce, coconut milk and half the cashew nuts. Process until it forms a smooth sauce and add half the sauce to a small pot over a low heat to warm (don't let it boil). Taste and adjust the balance of flavours to your liking.
  • Heat the oil in a wok or large frypan over a high heat. Add the mushrooms and cook for 1 min, stirring constantly.
  • Add the carrot, broccoli and cauliflower and stir for 1 min, then add the snow peas, capsicum and tofu.
  • Cook, stirring for another min or so, then take off the heat.
  • In a big mixing bowl, combine the warmed sauce and vegetables so the vegetables are covered.
  • Spoon into bowls and top with fresh coriander leaves and spring onions to serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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