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Vegan East Asian Recipes
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Thai-Style Stir-Fry
from Karen C. Greenlee - Atlanta, Georgia, USA

Serving Size: 4

  • 3 tablespoons peanut or vegetable oil
  • 1 large or 2 medium leeks, rinsed well and cut -- into 1/2" dice
  • 1 small red or green bell pepper, seeded -- cut into strips
  • 3 cloves garlic -- minced
  • 1/4 pound mushrooms -- thinly sliced
  • 3 teaspoons red chile paste or 4-6 fresh hot chiles -- minced
  • 3 tablespoons hot water
  • 1 1/2 tablespoons yellow bean paste
  • 4 tablespoons soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons sugar
  • salt
  • 3 tablespoons coarsely chopped cilantro
  • cilantro sprigs for garnish
  • rice or noodles
Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute.
Add the eggplant and cook for 3 minutes, stirring well.
Add the bell pepper and garlic and stir for a few minutes more.
Add the mushrooms, stir, and saute for about 2 minutes.
Cover the pan, reduce the heat to medium low, and let cook for a few minutes.

Meanwhile, combine the red chile paste or chiles with the hot water and stir with a fork until the paste is dissolved.
Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar.
Add this sauce to the pan and toss well to distribute evenly.
Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more.

Taste and add salt, soy sauce, or vinegar to taste if necessary.
Serve over rice or noodles.