Thai-Inspired Stir Fry

Thai-inspired and easy to make, this great meal can be prepared in less than 20 minutes. If you don’t like spicy food, you can skip the small chilli-peppers and use only the sweet larger chilli peppers. The kaffir lime leaf added in the end gives a nice hint of lime flavour to the dish and more originality.

 

Lower Calorie Thai-Inspired Stir Fry

Ingredients

• ¼ of small cabbage (about 170 grams) thinly sliced
• 5-6 baby corn (about 50 grams) sliced.
• Handful of long green beans (about 100 g) sliced diagonally
• 1 large carrot sliced very thin
• 1 medium onion sliced thin (about 85 grams)
• Handful of mushrooms (either sliced thin or shredded)
• 1-2 tablespoons of vegetable oil (not olive oil)
• 1 teaspoon fish sauce
• 1 tablespoons oyster sauce
• 1-2 gloves of garlic, minced
• 3 dried small chilli peppers sliced very thin
• 1 large sweet chilli pepper sliced
• 2 chicken breasts, sliced very thin or minced
• 1 kaffir lime leaf, spine removed, sliced very thin

Method

1. Prepare the vegetables. Slice carrots, cabbage and onion very thin. Cut long beans and baby corn diagonally so that they cook faster.
2. Heat up vegetable oil. Add minced garlic, small chilli peppers and sweet chilli pepper.
3. Stir until the chillies release aroma (about 1 minute).
4. Add chicken and stir until chicken is nearly cooked through.
5. Add vegetables. Stir until the veggies have reached their desired crispness, or about 2 minutes.
6. Add fish sauce, oyster sauce and mushrooms and
   stir until well mixed. Sprinkle kaffir lime leaf on top and stir.

When using dried chilli peppers you should use only about half the quantity of fresh ones. The smaller the pepper, the spicier the package! Use protective gloves while chopping the hot chilli peppers – just in case. It is no fun to accidently rub your eyes after touching hot chillies. The 6 dried peppers make the dish close to Thai spicy but for most people 3 would be enough.