Vegetable Thai Stir-Fry

Vegetable Thai Stir-Fry

If you’ve never tried Thai food before this is your lucky chance – this classic Thai Stir-Fry dish features colorful veggies and meat alternative for a satisfying comfort food fix.

This recipe comes from my husband who introduced me to Thai food and taught me how to make this delicious dish years ago. We’ve been making it regularly since then.

The most important thing about this dish is wheat gluten. Go to any oriental store and ask them for wheat gluten. It is called “Cha’i-Pow-Yu” or braised gluten (seitan tidbits) and it comes in a can. My favorite brand is Companion but you might find a different one and like it better. I tried a few other brands and this one is my favorite. It is literally the most delicious meat alternative I’ve ever tasted. Try it. You won’t regret it, I promise.

It doesn’t take too long to make, most work is cutting all the veggies, but the result is all worth it!

Thai stir fry |

You can modify the recipe with substituting other veggies if you’d like (sometimes I add water chestnuts or bamboo shoots) or any other fresh ones you think will go good here – almost all veggies will work great. The only thing to watch for is how long do you think that vegetable will take to soften in the wok. For example, if it’s a harder one it needs to go at the beginning of the saute-ing process (I’m not sure if it’s a real word or if I just made it up) or if it’s a softer one it can go into the wok at the end. Use your best judgement.

Enjoy this delicious healthy comfort food dish anytime! 🙂

Vegetable Thai Stir-Fry
Serves 6
Delicious vegetable Thai stir fry with meat alternatives options! Healthy comfort food anyone? 😉
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
268 calories
47 g
0 g
6 g
9 g
1 g
243 g
896 g
9 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 268
Calories from Fat 51
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 896mg
Total Carbohydrates 47g
Dietary Fiber 5g
Sugars 9g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Tbsp water
  2. 4 Tbsp soy sauce
  3. 2 Tbsp brown sugar
  4. 3/4 Tbsp lemon juice
  5. 1 Tbsp fish sauce
  6. 1/2 tsp sesame oil
  7. 1/2 tsp hot chili paste
  1. 3 cloves garlic, minced
  2. 2 Tbsp peanut oil
  3. 1 small head broccoli, broken into florets
  4. 2 large carrots, julienne
  5. 1 small onion, cut into large wedges
  6. 1 small red bell pepper, cut into wedges
  7. 1 1/2 cups cauliflower, cut into florets
  8. 8 oz. wheat gluten or fried tofu
  1. 1. Cut all your veggies and make the sauce in a small bowl. Things are going to move pretty fast so have everything ready to go from the start up.
  2. 2. Put your wok on high flame with peanut oil and garlic and saute for about 15-20 seconds.
  3. 3. Throw in the carrots and saute for about 2 minutes, or until they are just starting to get tender on the outside.
  4. 4. Throw in the onions, broccoli and cauliflower and saute another 2 to 3 minutes.
  5. 5. Throw in the red bell pepper for a minute and add wheat gluten or tofu.
  6. 6. Throw in the sauce and stir fry for a minute or so.
  7. 7. Serve hot with some jasmine rice.
  8. Bon apetite!
  1. Store in a fridge for about a week. Reheats well in a microwave so take it for lunch any day! 🙂
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