This recipe will change the way to think about "mixed veg." This stir-fry is garlicky, crunchy, full of flavour with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Oyster sauce
- Soy sauce
- Golden Mountain sauce
- Water
- Carrots, "roll cut" (see video for technique)
- Cauliflower, small florets
- Cabbage, bite-sized pieces
- Chinese broccoli (gai lan), stems thinly sliced on a diagonal, leaves roughly torn into chunks
- Sugar snap peas, strings removed and cut in half on a sharp diagonal
- Shiitake mushrooms, fresh, cut into slices
- Garlic, chopped
- Thai chilies, to taste, crushed with the side of a knife just until broken
- Sugar
How to Make Mixed Vegetable Stir-Fry ผัดผักรวม Pad Pak Ruam
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- In a small bowl, combine oyster sauce, soy sauce, Golden Mountain Sauce, and water.
- Organize your vegetables in order they are added to the pan: Bowl 1: Carrots and cauliflower together. Bowl 2: Cabbage, snap peas, gai lan stems, and mushrooms. Bowl 3: Gai lan leaves.
- In a wok or a large saute pan, turn the heat to medium, add a little vegetable oil, garlic and chilies and saute until small bits of garlic starts to turn golden.
- Add carrots and cauliflower; toss over medium heat for about 1 minute, adding a splash of water if the garlic starts to brown too quickly.
- Add bowl 2 of vegetables, followed by the sauce and sugar. Toss until the vegetables are almost done to your liking.
- Add gai lan leaves, toss just until wilted. Remove from heat and serve with jasmine rice. Enjoy!
Mixed Vegetable Stir-Fry ผัดผักรวม Pad Pak Ruam
- Yield: Serves 3-4 (as a side dish)
Ingredients
- 2 Tbsp oyster sauce
- 2 tsp soy sauce
- 2 tsp Golden Mountain sauce
- 1 Tbsp water
- ½ cup carrots, "roll cut" (see video for technique)
- ¼ head cauliflower, small florets
- 3 cups cabbage, bite-sized pieces
- 3 stalks Chinese broccoli (gai lan), stems thinly sliced on a diagonal, leaves roughly torn into chunks
- 10 sugar snap peas, strings removed and cut in half on a sharp diagonal
- 5 shiitake mushrooms, fresh, cut into slices
- 5 cloves garlic, chopped
- Thai chilies, to taste, crushed with the side of a knife just until broken
- 1 tsp sugar
Instructions
In a small bowl, combine oyster sauce, soy sauce, Golden Mountain Sauce, and water.
Organize your vegetables in order they are added to the pan: Bowl 1: Carrots and cauliflower together. Bowl 2: Cabbage, snap peas, gai lan stems, and mushrooms. Bowl 3: Gai lan leaves.
In a wok or a large saute pan, turn the heat to medium, add a little vegetable oil, garlic and chilies and saute until small bits of garlic starts to turn golden.
Add carrots and cauliflower; toss over medium heat for about 1 minute, adding a splash of water if the garlic starts to brown too quickly.
Add bowl 2 of vegetables, followed by the sauce and sugar. Toss until the vegetables are almost done to your liking.
Add gai lan leaves, toss just until wilted. Remove from heat and serve with jasmine rice. Enjoy!
Haanaayoung
Except for Gai lan and mushroom, these are all European and middle eastern vegetables, what would Thai people have used traditionally?
Pailin Chongchitnant
These are all vegetables Thai people use. They may not be native plants in Thailand, but they are widely available and have been used for a long time.
Cindy
Great recipe to use up vegetables in the refrigerator or garden. Definitely will use this recipe throughout the year!!
★★★★★
Karen
I am gluten intolerant. I have found gluten free soya sauce but have not been able to find gluten free oyster sauce. I would imagine the golden mountain sauce is the same. Will it be okay with just the soya? can you offer any other ingredients to make this flavourful?
Pailin Chongchitnant
A combination of soy + fish sauce is better. Lee Kum Kee makes a gluten free oyster sauce, with a panda on the green label! Megachef oyster sauce is also gluten free I believe.
Futile Resistance
Easy, fast, bright, yummy. Perfect for a weeknight or quick lunch.
★★★★★
Robert
Who doesn't need more vegetables in their diet? The assortment of tastes & textures make this a winner. Also, it is so versatile. I swap out different veggies, depending on what I have on hand or what is seasonal in the market. The stir fry sauce can be used on just about any stir fry dish you choose.
★★★★★