Quick Thai Stir-Fry with Quartered Seasonal Vegetables and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A speedy stir-fry featuring a colorful mix of quartered seasonal vegetables tossed with fragrant Thai basil and savory sauce. This thai-inspired stir fry (vegetarian) ready in about 20 minutes pairs vegetable oil, minced garlic cloves, trimmed and halved green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Thai cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 large red bell pepper cut into quarters, 2 cups broccoli florets quartered if large, 1 large carrot sliced into lengthwise quarters, and 1 cup trimmed and halved green beans. Stir-fry vigorously for 4-5 minutes until vegetables are crisp-tender.
  3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Cook for another 1-2 minutes until sauce thickens slightly and coats the vegetables.
  4. Step 4: Remove from heat and fold in 1/2 cup whole Thai basil leaves and 1 tbsp fresh lime juice, tossing gently until basil wilts and flavors meld.
  5. Step 5: Serve immediately with steamed jasmine rice or noodles for a quick, vibrant meal.

Frequently asked questions

How long does Quick Thai Stir-Fry with Quartered Seasonal Vegetables and Basil take to make?

Total time is about 20 minutes (10 min prep + 10 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 Quick Thai Stir-Fry with Quartered Seasonal Vegetables and Basil?

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 vegetable oil from drying out.

Can I substitute ingredients in Quick Thai Stir-Fry with Quartered Seasonal Vegetables and Basil?

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 Quick Thai Stir-Fry with Quartered Seasonal Vegetables and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Quick Thai Stir-Fry with Quartered Seasonal Vegetables and Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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