Thai style vegetables

Thai style vegetables
  • 4 servings
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:17 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    small hot pepper, finely chopped (optional)

  • 1

    garlic clove, chopped

  • 1

    stem of lemon grass, finely chopped or 1 teaspoon (5 ml) zest lemon

  • 1 Tbsp.
    (15 mL)

    fresh ginger, chopped

  • 1 bag
    (500 g)

    frozen mixed vegetables

  • Salt and pepper to taste

  • 1/2 cup
    (125 mL)

    coconut milk

  • As needed cooked rice


In a large skillet or a wok, heat oil over high heat.

Stir-fry pepper, garlic, lemon grass and ginger.

Add the vegetable mix, salt and pepper.

Cook stirring occasionally 3 minutes.

Add coconut milk, and cook until vegetables are tender.

Check seasoning and serve over rice.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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