Stir-fry vegetable

Stir-fry vegetable – The Basics

Stir-fry vegetable

Stir-fry vegetable is one of the most basic kind of all stir-fry dishes. Today I will be teaching you the most simple vegetable stir-fry, I will tell you all about the Basics and the do’s and don’ts.

Stir-fry – some of you maybe familiar with the word and you probably have that image of wok and really hot fire stove. Then, you might feel like it’s not possible to make because you don’t have to right tool. But, actually, you can still make a really good stir-fry dish as long as you have the basic tools in your kitchen, such as, a pan, a stove and that’s it!

Let me tell you the basic of stir-frying, once you know the basics, you can stir-fry anywhere and at anytime.

The Basics

Here are the basics of making a stir-fry vegetable.

1. Tools

1.1 A wok/pan/or even sauce pan
1.2 A spatula(s); If you are using a flat pan you may need two.

Let me explain about the wok theory. In South East Asia, our kind of pan is a wok. We never have flat pan like what you are using in The West. Our stove-top therefore, also design to support a half sphere shape or the shape of the wok. When we stir-fry food, the idea is to roll the ingredients in to wok rapidly on high-heat. The will be cooked very quickly by getting the high heat from the wok surface (We roll the ingredients around so they can catch as much of the metal surface as possible)

Now, you can see that the idea of stir-fry is to cook the food quick and let the ingredients expose to the heat as much as possible.

If you don’t have a wok, you can definitely stir-fry with your flat pan on a flat stove. The key is, try to use a pan with a larger flat surface so there will be more area for ingredients to expose to the heat. In this way, you will be able to achieve a good stir-fry dish. Although, it might be a little bit more messy because when you stir-fry, most of the time ingredients will be flying around your kitchen.

In my opinion, it’s better to use flat pan on a flat stove, rather than using a wok-shape pan with flat stove because the heat won’t be able to go to the side of the wok, and there is less flat surface that actually expose to the heat.


When you stir-fry food. You want to be very fast and vigorous. This is the key to a stir-fry dish. Why? Because you want to preserves as much of the freshness of the vegetable as possible. This is the key to bring Umami flavour.


The main ingredient that you don’t want to miss are:

  1. Cooking oil – You can’t stir-fry without a kind of fat ingredient.
  2. Garlic – You can avoid putting garlic but Thai people love garlic so we can’t miss out on garlic in a stir-fry dish.
  3. Since we are making a stir-fry vegetable, we will need vegetable.
    1. Observes the vegetable that you are using. By this I mean, it’s a soft and easy to cook vegetable? It’s hard and thick vegetable?
      If it’s a soft and easy to cook vegetable, you can stir-fry it right away because it will be cook within a minute or two. But, if it’s a harder vegetable like carrot or broccoli. It’s better to blanch them first so you won’t be boiling vegetable when you are stir-frying them. Remember, stir-fry meant to be done very quickly.
  4. If you are making a mixed vegetable stir-fried. You will again need to know the character of each one that you putting together. Blanch the hardder one first. Keep the softer one aside.

4. The steps

Here are the simple steps of making a stir-fry vegetable

  1. Prepare all of the ingredients ready and put it where it’s easy to grab.
  2. Heat the pan to the max.
  3. Add the oil, approximately 2 tablespoon. Let the oil heat up.
  4. Add the garlic
  5. Follow quickly by vegetable; If you use many different kinds, put the hard one first then follow by the softer one.
  6. Flavour with your choice of saltiness. It could be soy suace, oyster sauce or just salt.

Keep in mind…..

Don’t stew the vegetable. Blanch them first if they are hard to cook.

Today’s recipe Yay!

According to what I have been writing to you above, I decided to make one of my favourite and the most simple dish as a demonstration to you. Here is the recipe and instruction below.

Stir-fry vegetable

Stir-fry vegetable – Snow pea

Prep Time 15 mins
Cook Time 5 mins
Course Main Course
Cuisine Thai
Servings 1


  • 1 Handful Snow pea Cut the tip and pull the strings from both edge.
  • 1 Tbsp Cooking oil
  • 1 Clove Garlic mashed and lightly chopped
  • Salt to taste
  • 1 Tsp Roasted sesame seed to garnish


  • Prepare all of the ingredients and put aside. Don't forget to cut the tip and tail of snow peas, and pull the strings from both edge.
    Stir-fry vegetable
  • Heat up the pan. When it's very hot, add the oil
  • When the oil is hot, add the garlic and follow by the snow peas.
  • Stir-fry very quickly, you will see that the snow peas is turning to a brighter green colour. That means they are cook enough. Don't over cooked them. It's best crunchy and lightly cooked.
  • Add salt to flavour and about 1 tablespoon of water.
  • Turn off the heat. Place on a plate and garnish with toasted black sesame seeds.
  • Serve hot as a side dish or as a main dish with steamed rice.
Keyword basics, snow pea, stir-fry, vegetable

To conclude..

This is one of the most basic stir-fry vegetable, yet, it tastes very good. Today is the first day of second week fo Thai Basics with Pana Napa. Tomorrow I will be back with a more advance stir-fry dish so tay tune.

Here is a class material of last week Thai Basics if you haven’t got one 🙂