DINNER DISHES

Spicy-Fried Vegetables

Stir fries are really quick to cook which the short time is to constantly toss, all the ingredients retain most of their texture, flavor and nutrients.

By Vickypee  I  Updated on April 29, 2024

Jump To RecipeSpicy-Fried Vegetables

Delicious and so good for your body and mind. A nourishing with chicken and shrimp to together surprisingly well. Garlic, sweet chili paste with a tasty Asian twist. Seasoning flavor the mixture for a dish.

The beauty of Thai sweet chili paste makes this vegetable fun and full of flavor. This dish is a great to a accompany a meal with a light lunch option or enjoy together with Thai jasmine rice and goodness pair with brown rice.

A roasted cashew nuts will awaken the vegetable lover in you. thanks in advance for all of this deliciousness!

Serve with a small bowl of cooked brown rice.

Serve With

  • Cooked brown rice

Variations

  • Remove the chicken and shrimp and add more tofu for favorite alternative protein instead, to make green vegetables dish.

Delicious Tips

  • Serve them without rice if you want to avoid eating carbs in someday.
Prepare all vegetables ready before stir-fry.
 Prep Vegetables

Slice asparagus, trim broccoli, cut cauliflower, trim mangetouts, finely slice red onion, cut dried chilis into small pieces.

* Find the complete recipe with measurement below.

Cook shrimp and chicken in aromatic wok.
 Cook Chiken and Shrimp

Season chicken with salt and pepper. Heat oil in skillet over medium heat add minced garlic and dried chilis, cook for 1 to 2 minutes. Add sliced onion and cook for 1 minute. Turn the heat to high then add the marinaded chicken and shrimp and cook for about 3 to 4 minutes. Add the prepped vegetables and roast cauliflowers and stir fry for a few minutes. Add the spicy sauce. Mix well until all stir-fry is coated the sauce.

Thai chili paste is often enriched with stir-fried vegetables.

Kitchen Travels: About Nam Prik Pao (Thai Chili Paste)

Nam Prik Pao (Thai Chili Paste) is common ingredient used in Thai cuisine. It’s a thick, slightly spicy and savory sweet, with rich flavors of roasted herbs and often enriched with shrimp. I’ve used it in this recipe to offer the deep smoky flavors to the plate. An authentic-tasting Nam Prik Pao. It’s easy find in a jar that they’re sold in Asian store or grocery.

Recipe

Spicy-Fried Vegetables

Makes 4 Servings

Ingredients

  • 100g (3 ½oz) long-stems broccoli, trimmed
  • 100g (3 ½oz) asparagus, sliced at an angle
  • 50g closed 1 cup mangetouts, trimmed
  • 1 medium cauliflower, cut into small pieces
  •  a pinch of salt, and ⅛ teaspoon cracked white pepper
  • 1 red onion, finely sliced
  • 1 tablespoon vegetable oil, plus 1 tablespoon for grilling cauliflower
  • 4 dried red chilis, cut into small pieces
  • 2 skinless chicken breasts, cut into small pieces
  • 12 peeled shrimps
  • 2 garlic cloves, minced
  • 1 tablespoon Thai sweet chili paste (nam phrik phao)
  • 2 teaspoon fish sauce
  • ¼ cup water
  • ½ cup roasted cashew nuts

Directions

  1. Season the chicken with salt and pepper
  2. Preheat the oven to 450 °F
  3. Spread the cauliflowers on a baking tray, then drizzle on the vegetable oil, roast for 15 minutes, until they’re starting tender and they’re some brown.
  4. Remove them from the oven and set aside.
  5. Meanwhile whisk together Thai sweet chili paste, fish sauce and water, mix well until it's a smooth consistency, then set aside for later.
  6. Prepare the veg: cut into small pieces. Mix all the vegetables together, ready for stir-frying.
  7. Now place the vegetable oil in pan on a medium heat, add the minced garlic and the dried red chilis, cook for about 1 to 2 minutes until starting to brown.
  8. Add red onions and cook for about 1 minute.
  9. Turn the heat to high then add the marinaded chicken and shrimp and cook for about 3 to 4 minutes until they’re lightly browned.
  10. Add the prepped vegetables and roast cauliflowers and stir fry for a few minutes. Add the spicy sauce, mix well until all stir-fry is coated the sauce.
  11. Take the pan off the heat and divide the stir-fry on the plate, Garnish with roasted cashew nuts.
Spicy-Fried Vegetables with Cooked Rice and Thai Chili Paste

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Hi, I'm Vickypee

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