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.
|1/3||cup 1" pieces, loosely packed||Kale|
|1/4||cup strips or slices||Carrots|
|dash||tsp, ground||Black pepper|
|1||tbsp dissolved in water||Cornstarch|
- 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.
Servings Per Recipe 4
|Amount Per Serving|
|Calories 90||Calories from Fat 61|
|Total Fat 7g||11%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||3%|