Thai Inspired Light Veggie Stir Fry

A photo of a Thai style veggie stir fry with broccoli, snow peas, mushrooms, cabbage, leeks, and sweet Thai chili sauce


  • 1 cup of chopped broccoli tops
  • 1 cup of snow peas
  • 1 small leek, sliced
  • 1 cup of chopped mushrooms (portabello, shiitaki, oyster … your choice, they all work well)
  • 1 cup chopped cabbage
  • 1/4 cup bamboo slices (canned)
  • 3 cloves garlic, chopped
  • Fresh Thai basil, chopped (optional)
  • 3-4 Tablespoons of Simple Truth Organic Sweet Thai Style Chili Sauce
  • 1/2 cup water


You’ll need a wok or a really large frying pan.

I call this one “light” because I don’t use any oil when cooking it (note: there is oil in the Thai Chili Sauce). If you have trouble finding that particular brand of Thai style chili sauce, you can sub in another brand, or even make your own. There are plenty of recipes online, like this one, from Daring Gourmet (and it’s easy to make).

For the bamboo shoots, you can find these in a can in just about any grocery store that has an Asian foods section. If you can’t find them, I encourage you to make this anyway as it’s just as good without them.

Chop all your veggies so they’re ready to go.

Put the wok on medium heat with the 1/2 cup of water. Throw in the chopped broccoli, snow peas, garlic and leek. Stir occasionally while cooking. Give it about 10 minutes. Throw in the mushrooms, cabbage, and bamboo slices. Keep cooking and stirring occasionally while adding the 3-4 Tablespoons of the chili sauce. Cook for another 5 minutes. You should not have a lot of water left, but if you do, drain it off.

Note: if you really like stuff a little spicy, you could add some additional dried, crushed hot chili pepper while you’re cooking. This particular Thai chili sauce is more sweet than hot.

If you have it, throw the fresh Thai basil on top before serving.

Makes 2 servings.

Sweet Thai Stir Fry nutrition analysis

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