Thai Vegetable Stir-Fry with Tamarind Sauce
A vibrant stir-fry with sweet-sour tamarind sauce and fresh herbs, inspired by Southeast Asian flavors. This thai-inspired asian ready in about 25 minutes pairs broccoli florets, red bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 2 cups broccoli florets
- 1 red bell pepper
- 1 cup snap peas
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 1/4 cup water
- 1/4 cup cilantro
- 1/4 cup roasted peanuts
Instructions
- Step 1: Whisk 3 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp palm sugar, and 1/4 cup water in a small bowl until sugar dissolves.
- Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until smoking. Add 3 minced garlic cloves and 1 tbsp grated ginger; stir-fry 30 seconds until fragrant.
- Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry 3-4 minutes until crisp-tender.
- Step 4: Pour tamarind sauce mixture over vegetables, cook 2 minutes until sauce thickens and coats vegetables. Remove from heat, stir in 1/4 cup chopped cilantro and 1/4 cup chopped roasted peanuts. Serve immediately.
Frequently asked questions
How long does Thai Vegetable Stir-Fry with Tamarind Sauce take to make?
Total time is about 25 minutes (15 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 Thai Vegetable Stir-Fry with Tamarind Sauce?
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 broccoli florets from drying out.
Can I substitute ingredients in Thai Vegetable Stir-Fry with Tamarind Sauce?
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 Thai Vegetable Stir-Fry with Tamarind Sauce 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.
What goes well with Thai Vegetable Stir-Fry with Tamarind Sauce?
Thai asian 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
- ★★★★★
Made for my Thai food-loving husband—zero complaints! The sauce recipe is a keeper.
- ★★★★★
Cooked this for date night and it was a hit. The vegetables stayed crisp, and the sauce had that authentic Thai kick.
- ★★★★★
My kids begged for seconds! The tamarind sauce was perfect—sweet and tangy without being overpowering.
