Stir-Fried Mixed Vegetables

Thai name: 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.


Servings: 4

30 grams Baby Corn
1/3 cup 1" pieces, loosely packed Kale
1/4 cup strips or slices Carrots
1 piece Mushrooms (canned)
1 floweret Cauliflower, raw
1/4 cup, shredded Cabbage
2 tbsp Vegetable oil
1/2 tbsp Oyster Sauce
1/2 tbsp Soy sauce
1 tsp Sugar
dash tsp, ground Black pepper
1 tsp Garlic
1 tbsp dissolved in water Cornstarch


  1. 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.

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories 90 Calories from Fat 61
Total Fat 7g 11%
Saturated 1g 3%
Cholesterol 0mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Sugars 2g  
Protein 1g