Thai Stir Fired Vegetables

Stir Frying is a Chinese technique to cook food in wok on high flame, it induces smoky flavor in food and prevents food from getting over cooked. Stir fried dishes has a crunch in them and too much oil is not used to achieve that crunchiness.


5 – 6 button mushrooms, each cut into 4 pieces
1 each (green, red and yellow bell peppers), cut into chunks
1 large onion, cut into chunks
4 -5 large size garlic cloves, chopped
2 Sprigs of Spring Onion, chopped
2 Fresh Red Chillies, slit lengthwise
A fistful of fresh basil leaves
1 tsp light brown sugar
1 tbsp Rice Vinegar
1 tsp Dark Soya Sauce
2 tbsp Cooking Oil
Salt, as per taste
Fresh cracked pepper, as per taste


Heat oil in wok. Keep gas flame on high. Add onion and once it starts turning translucent add garlic and red chillies. Stir in circular motion on high speed.
Add mushrooms, pinch of salt and pepper. Stir on high flame, keeping them spaced apart for 4 -5 minutes till light brown and water evaporates and mushroom turns dry.
Add capsicum, bell peppers, and spring onion. Stir.
Add vinegar and a sizzling sound will follow and there will be lot of smoke generation. Keep on stirring.
Add soya sauce, sugar, salt and pepper. Saute for 2 -3 minutes and serve hot!!!

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