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Thai-Style Vegetable Stir-Fry with Garlic and Black Pepper
In the Thai kitchen, kratiem prik Thai is an aromatic, flavor-packed paste of garlic, black pepper and cilantro root. It often is used to season meat and seafood, but in this recipe we combine the ingredients (we substitute cilantro stems for hard-to-find roots) to add punch to a simple vegetable stir-fry. Napa cabbage and mushrooms provide meaty flavor, while snow peas (or bell peppers) offer color, sweetness and crunch. If you don’t have fish sauce or want to make the dish vegetarian, use an equal amount of low-sodium soy sauce.
4
Servings
Tip
Don’t stir the vegetables too often during the first 4 to 6 minutes of cooking. Infrequent stirring allows the vegetables to get a nice amount of charring to mimic the browning of cooking in a hot wok.
30 minutes
Ingredients
-
1½
tablespoons fish sauce
-
2
teaspoons packed light brown sugar
Directions
-
01In a small bowl, stir together the fish sauce, sugar and 1 teaspoon pepper. Whisk until the sugar dissolves, then set aside. In a 12-inch nonstick skillet over medium-high, cook the oil, garlic and cilantro stems, stirring occasionally, until golden brown, 2 to 4 minutes. Add the cabbage, mushrooms and peas, then cook, stirring occasionally, until the vegetables begin to char and soften, 4 to 6 minutes.
Reviews
November 21, 2022
Delicious
The flavors are great in this dish! I used what veggies I had on hand (zucchini, Bok choy, oyster mushrooms) and they worked well, although I should have shortened their cooking time a little, as the zucchini got a bit mushy. I learned about the use of minced cilantro stems from MS, and it’s a game changer for me with Asian dishes.
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