Use fresh vegetables in season in this basic vegetable stir-fry.
2 tablespoons vegetable oil
2 to 3 cloves garlic, minced
5 to 6 cups (1.25 to 1.5 L) cut-up vegetables, such as zucchini, yellow squash, bell peppers, onions, asparagus, broccoli and mushrooms
2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste
1 teaspoon (5 mL) brown sugar (optional)
1 to 2 tablespoons (15 to 30 mL) Thai Kitchen® Premium Fish Sauce
HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add vegetables, chili paste, sugar and fish sauce; stir fry until vegetables are tender-crisp.