Stir-Fried Mixed Vegetables Pat Pak Ruam-mit

This is one of those "standard" dishes you'll find in almost every Thai restaurant. When ordering ala-carte dishes, Thais will normally include one or two vegetable dishes, and this mixed vegetable recipe is the easiest choice; one all guests can agree on.

You can, of course, vary this dish to use whatever you have on hand. It's one of those recipes that you rarely make exactly the same way twice. To make it truly vegetarian, use mushroom sauce in place of oyster sauce.

(Serves 4)

Ingredients

Baby Corn30 g
Chinese kale30 g
Carrot20 g
Mushroom20 g
Cauliflower10 g
Cabbage20 g
Vegetable Oil2 Tbsp
Oyster sauce½ Tbsp
White soy sauce½ Tbsp
Tapioca flour1 Tbsp(dissolved in water)
Sugar1 tsp
Ground black pepperdash
Garlic1 tsp(finely chopped)

Preparation Method

Heat a wok and add the oil. When hot, toss in the chopped garlic, Chinese kale, baby corn, carrot, cauliflower, cabbage, and mushroom. Stir fry and season with oyster sauce, soy sauce, sugar, and black pepper. Add some dissolved tapioca flour (or cornstarch) to thicken the mixture.

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