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.
(Serves 4)
Ingredients
| Baby Corn | 30 g |
| Chinese kale | 30 g |
| Carrot | 20 g |
| Mushroom | 20 g |
| Cauliflower | 10 g |
| Cabbage | 20 g |
| Vegetable Oil | 2 Tbsp |
| Oyster sauce | ½ Tbsp |
| White soy sauce | ½ Tbsp |
| Tapioca flour (dissolved in water) |
1 Tbsp |
| Sugar | 1 tsp |
| Ground black pepper | dash |
| Garlic (finely chopped) |
1 tsp |
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.
