Stir Fried Mixed Vegetables
Extract from The Better Than Takeout Thai Cookbook • By Danette St. Onge • Published by Callisto Media
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The Better Than Takeout Thai Cookbook
Pad Pak Ruam Mit
SPICE LEVEL: NONE
PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES NUT-FREE
You can use whatever vegetables you’d like in this dish, but a mixture of different col- ors and textures gives the best results. To make it vegetarian or vegan, use vegetarian oyster sauce (made with mushrooms, sometimes labeled as “Vegetarian Stir-Fry Sauce”) or use only soy sauce. You can nd fresh or frozen baby corn in Asian grocery stores—it is worlds better than canned baby corn, so if you can nd it, give it a try! If not, canned also works.
SERVES 4
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© 2024 Danette St. Onge / Callisto Media · Reproduced with permission.
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JadeSucksAtLife favorited Stir Fried Mixed Vegetables
24 Feb 22:03
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Callisto Media published their project Stir Fried Mixed Vegetables
29 Nov 09:00
You Will Need
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Step 1
In a large wok or skillet over medium heat, heat the vegetable oil.
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Step 2
Add the onion, and stir-fry until softened, about 2 minutes.
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Step 3
Add the baby corn, broccoli, and carrot, and continue stir-frying for another 3 minutes, stirring constantly with a wooden spoon or spatula.
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Step 4
Add the cabbage and snow peas, and stir-fry for 1 minute more.
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Step 5
Add the oyster sauce, water, soy sauce, and sesame oil, and continue stir-frying until all the vegetables are crisp-tender and evenly covered in the sauce, 2 to
4 minutes more. -
Step 6
Serve with Jasmine Rice.
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