Thai Vegetable Stir-Fry


  • 3 cups (750 mL) uncooked instant brown rice
  • 2¼ cups (550 mL) water
    Coconut Sauce
  • 1 cup (250 mL) lite coconut milk (shake before opening)
  • 1½ tbsp (22 mL) Asian Seasoning Mix
  • 2 tbsp (30 mL) creamy peanut butter
  • 2 tbsp (30 mL) reduced-sodium soy sauce
  • 2 tbsp (30 mL) cornstarch
    Vegetables & Toppings
  • 3 medium carrots, peeled
  • 2 medium yellow squash
  • 2 medium zucchini
  • 1 medium red bell pepper
  • 1½ cups (375 mL) frozen shelled edamame, thawed
  • 1 tsp (5 mL) canola oil
  • 4   garlic cloves
  • ¼ cup (50 mL) fresh basil leaves
  • ⅓ cup (75 mL) lightly salted dry roasted peanuts


  1. Combine the rice and water in the Rice Cooker Plus; microwave, covered, on HIGH for 12 minutes. Let stand, covered, for 5 minutes.  

  2.  In a small bowl, whisk together the coconut sauce ingredients and set them aside.  

  3. Using the Veggie Strip Maker, grate the carrots, squash, and zucchini into long strips (avoid grating and including the seeds from the zucchini and squash ) over the large Glass Mixing Bowl (see Cook’s tips).  

  4. Cut off the ends of the bell pepper. Cut the pepper into four pieces and remove the seeds; cut those pieces in half. Slice the bell pepper with the Spiral & Slice over the mixing bowl. Add the edamame to the bowl; toss the vegetables thoroughly with the Large Chef’s Tongs.  

  5. Heat the oil in the Executive Nonstick Stir-Fry Skillet or the Stainless Steel 12” (30-cm) Covered Skillet over medium heat for 3–5 minutes. Press the garlic into the skillet with a Garlic Press; cook and stir 30–45 seconds or until fragrant. Whisk the coconut sauce and add it to the skillet and stir until thickened (less than 1 minute).  

  6. Add the vegetables to the skillet; toss well to coat. Cook, uncovered, 3–6 minutes or until the vegetables begin to soften and the mixture is heated through, stirring frequently.  

  7. Place the basil in a 1-Cup Prep Bowl and snip it with the Professional Shears. Chop the peanuts with the Food Chopper. Remove the skillet from the heat. Top the mixture with the basil and peanuts. Serve immediately over the cooked rice.


  • 6  servings of ½ cup/125 mL rice and 1 cup/250 mL vegetables 

Nutrients per serving:

Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 52 g, Fiber 7 g, Protein 15 g 

Cook's Tips:

The Veggie Strip Maker can create either short or long strips. For this recipe, grate the vegetables into long strips by holding the vegetables parallel to the surface grates. Use long strokes instead of short strokes. See step 3.
You may use leftover coconut milk in smoothies or stir it into oatmeal. Freeze it in an Herb Freezing Tray until ready to use.
You may add 12 oz (350 g) of diced cooked chicken to the stir-fry, if desired.

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