Lao-Style Vegetable Stir-Fry with Tamarind
A bright, tangy stir-fry featuring seasonal vegetables, tamarind paste, and a hint of chili for a quick weeknight meal. This asian-inspired vegetarian ready in about 18 minutes pairs bunch bok choy, carrots, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 bunch bok choy
- 1 cup carrots
- 1/2 cup bell pepper
- 1 tbsp tamarind paste
- 1 tbsp vegetable oil
- 1 tsp fish sauce
- 1/4 tsp chili flakes
- 1 clove garlic
- 2 cups rice
Instructions
- Step 1: Trim 1 bunch bok choy and cut into 1-inch pieces. Slice 1 cup carrots and 1/2 cup bell pepper into thin strips.
- Step 2: Heat 1 tbsp vegetable oil in a wok over high heat. Add 1 clove minced garlic and cook for 30 seconds until fragrant.
- Step 3: Add all vegetables and stir-fry for 4 minutes until crisp-tender, then stir in 1 tbsp tamarind paste, 1 tsp fish sauce, and 1/4 tsp chili flakes. Cook for 1 more minute until vegetables are glossy. Serve over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lao-Style Vegetable Stir-Fry with Tamarind take to make?
Total time is about 18 minutes (12 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lao-Style Vegetable Stir-Fry with Tamarind?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bunch bok choy from drying out.
Can I substitute ingredients in Lao-Style Vegetable Stir-Fry with Tamarind?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lao-Style Vegetable Stir-Fry with Tamarind for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lao-Style Vegetable Stir-Fry with Tamarind?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
