Thai-Flavored Stir Fry

2 tablespoons canola oil
1 medium onion, sliced thinly
2 large cloves garlic, sliced thinly
1 tablespoon turmeric
2 Thai chilies or 1 Serrano chili, sliced thinly (deseed if you want less heat)
1 1/2 tablespoons grated gingerroot
1 12-oz package cremini mushrooms, or Baby Bellas, or 1 cup shiitakes, sliced thin (discard stems if using shiitake)
1 large bunch broccoli, cut into florets, stem peeled and sliced thin or reserved for another use
2 large carrots, sliced thinly
5 plum tomatoes, chopped
1 14-oz can regular or light coconut milk
1 pound extra-firm tofu, cut into 1-inch cubes (can also be deep-fried or pan-fried before adding to recipe)
1/2 cup water
3 tablespoons fish sauce
salt to taste
leaves from sprig of Thai basil, chopped
juice of half a lime

Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger, and pepper. Stir-fry 2 minutes. Add turmeric, mushrooms, broccoli and carrot. Stir-fry 3 minutes. Add tomatoes, coconut milk, tofu, water, and fish sauce. Cook, stirring occasionally, 4 minutes. Adjust seasoning Add basil and lime juice. Stir one more time and serve. Yummy over brown rice.


I like this with some HEAT, however my kids don’t. When using the peppers I either add it to my dish, or have a small portion in another skillet to which I add it. Or, if you want some controlled heat, put the peppers in a tea bag and secure it to the side of the skillet. Take it out when the dish is as hot as you like it to be.

Published by

One thought on “Thai-Flavored Stir Fry

Leave a Reply