Valentina Ablaev
If you’re looking for an easy and delicious sauteed vegetables recipe, then you’ve come to the right place! Flavorful veggies are sauteed to a tender finish, but the real kicker is that sweet chili sauce! You wouldn’t believe how simple the process is, and the result is an incredible side dish you won’t want to skip!
Don’t Skip This Side Dish
Though we love a classic roasted veggie recipe, this sauteed vegetable recipe is something different! The simple Thai chili sauce caramelizes to a tasty finish, making for an easy and flavorful side dish.
Ingredients for Sauteed Vegetables
- Veggies – This recipe is great to use up whatever you have in your fridge! We love a blend of mushrooms, carrots, cauliflower, zucchini, onion, red pepper, and broccoli.
- Sauce – A simple combo of butter and Thai chili sauce. The perfect balance of sweet and spicy!
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- Our everyday skillet is our all-time favorite frying pan. It’s perfect for this stir-fried vegetables recipe!
Substitutions and Variations
All the add-ins, substitutions, and different variations to the recipe you want to make.
- Add spice: If you love a kick of heat, add a sprinkle of red chili flakes.
- Protein: Make this stir-fry a complete meal by adding some meat! Sauté chicken breast to make a chicken-and-veggie stir-fry!
How to Make Sauteed Vegetables in Thai Chili Sauce
- Sautee. Warm up a pan and add oil. Sauté mushrooms and onions for 2 minutes.
2. Add the remaining veggies along with water and butter. Cook for 5-7 minutes or until the veggies are softened.
2. Add sauce. Add the Thai chili sauce to the pan and cook just until the sauce begins to bubble.
Valentina’s Pro Tips:
- Quick and easy prep. Make cooking even easier with a frozen veggie mix!
- Garnish. Top thai chili vegetables with sesame seeds and fresh green onions for the perfect presentation.
Make-Ahead Option
This is a great side dish to prepare in advance!
- Chop up the veggies and store them in a large bowl in the fridge. (The sauce is only one ingredient, so no need to prep in advance.)
- When ready to serve, sauté the veggies as usual, then toss in the sauce. The entire cooking process can be done in less than 10 minutes!
Chef’s note: We don’t recommend cooking the veggies in advance, as they can become overcooked and mushy.
Serving Suggestion
- Fried rice: Serve this asian inspired vegetable recipe with a homemade shrimp fried rice.
- Noodles: Enjoy the takeout vibes at home by pairing these vegetables with a chicken noodle stir fry!
Store & Reheat
- Storage. Keep leftovers in an airtight container and in the fridge for up to 3 days.
- Reheat. Warm up leftover stir-fried veggies in a frying pan
- Freeze. We don’t recommend freezing these vegetables as they will get mushy after reheating.
More Side Dish Recipes
If you enjoyed this Thai chili vegetables recipe, be sure to try our other easy veggie side dish; here are some of our favorites:
Veggies- Veggies
- Veggies
- Veggies
- Potatoes
If you tried this stir-fried vegetables recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below—we appreciate it!
Easy Sauteed Vegetables Recipe
Ingredients
- 4 mushrooms halved
- 1 Tbsp olive oil
- 1 large carrot sliced
- 2 cups cauliflower cut into large florets
- 1 zucchini sliced
- ¼ onion sliced
- 1/2 red pepper sliced (or two mini peppers)
- 1/2 orange pepper sliced (or two mini peppers)
- 2 cups broccoli
- 3/4 cup water
- 4 Tbsp unsalted butter
- 1/2 cup Thai chili sauce
Instructions
- Prepare the vegetables by cutting them into equal, bite-sized pieces.
- Sauté mushrooms and onion 2 minutes, stirring as needed.
- Add the cauliflower, carrots, zucchini, onion, red pepper, orange pepper, water, and butter to the skillet.
- Sauté for 5-7 minutes, or until the vegetables reach the desired tenderness.
- Add the Thai chili sauce to the pan of veggies and cook for a few minutes or until the sauce is slightly thickened.
Notes
- Chop the veggies into equal bite-sized pieces for even cooking.
- Garnish the veggies with green onions or sesame seeds for a beautiful presentation.
- Keep leftovers refrigerated for up to 3 days.
