Thai-style vegetable stir-fry with garlic and black pepper from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 261) by Christopher Kimball

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Notes about this recipe

  • Skamper on January 14, 2025

    This was very good. I used regular green cabbage, a mix of shiitake, cremins and oyster mushrooms, and a little more than half of a red bell pepper. I also added about 8 oz of tofu that had been marinated in soy sauce and lime juice, before adding the fish sauce mixture. We both enjoyed it.

  • Meags on June 14, 2024

    This was awesome!! It instantly went on Eric's favorites list. I used soy sauce instead of fish sauce. I also used a mix of cilantro and parsley stems and leaves. I used red bell pepper. It took longer than 2 minutes at the end to cook to a dry skillet. I turned heat up to 6 or 7 on the stove dial.

  • Ezair92 on January 19, 2023

    Excellent. I added carrots instead of mushrooms because that is what I had. Very easy to adapt

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