Green Stir-Fry with Soy and Sesame

Last week we had a surprise visit from our beloved former co-worker, Shailendra.  Shailendra is vegetarian. He loves Thai food but cannot have anything with fish sauce. He requested that I post a Thai dish without fish sauce.

Thai cuisine is known for being spicy. It is also know for having a balance of all four flavors, sour, sweet, salty and at times, bitter.

This is what I put together with the items available in my kitchen.


1 tbsp canola oil

2 tsps ginger, julienned

2 cloves garlic, finely sliced

1 head napa cabbage, sliced into 1 inch lengths

1 cup snap peas

1 cup beansprouts

1/2 cup bamboo shoots julienned

2 tbsp light soy sauce

2 tsps brown sugar

1 tsp sesame oil

1/2 tsp chili flakes (optional)


Heat pan over high heat.  Stir fry ginger for 1 minute.  Add garlic slices and cook for another minute.

Add Napa cabbage and cook for 3 minutes.  Add snap peas, beansprouts & bamboo shoots and stir fry for another 5 minutes.

Mix soy sauce, sugar, sesame oil and a small bowl.  Pour sauce over the vegetables and gently toss.

Cook until the vegetables are tender.

Sprinkle with chili flakes.

Serve immediately with steamed rice.


If you are using canned bamboo shoots, make sure you rinse it at least 3 times to remove the smell.

Remove the “strings” from the snap peas.

Do not overcook your snap peas.  It is best with a little crunch.


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