Thai Veggie Stir‑Fry with Oat Milk Sauce

Ingredients

• 2 cups mixed vegetables (e.g., bell pepper, broccoli, carrots, snap peas)
• 1/2 cup oat milk
• 2 tablespoons soy sauce (low‑sodium)
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon red chili flakes(optional)
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon lime juice(optional)
• 1 tablespoon fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat the vegetable oil in a large skillet or wok over medium‑high heat (about 2 minutes). Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.

2. 2

   Add the mixed vegetables and stir‑fry for 4–5 minutes, until crisp‑tender.

3. 3

   Stir in the soy sauce, oat milk, and chili flakes; cook for another 2 minutes, allowing the sauce to thicken slightly and coat the vegetables.

4. 4

   Remove from heat, drizzle with lime juice if using, and toss with chopped cilantro before serving.