Mixed Vegetable Stir-Fry (Pad Pak Ruam)
A classic for any Thai household, this quick and easy mixed veggie stir fry isn't any old boring side dish! It's loaded with flavours and textures. Veggies provided are just suggestions - the recipe can work with whatever veggies you have in the fridge. To make it a complete meal, simply add your protein of choice!
Ingredients
Sauce
- 2 tablespoon oyster sauce
- 2 teaspoon soy sauce
- 2 teaspoon Golden Mountain sauce, or sub fish sauce
- 1 teaspoon sugar
- 1 tablespoon water
Stir Fry (veggies are just examples, feel free to change them)
- 1 small carrot, roll cut, or cut into sticks (see video for the roll cut 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 chopped
- 10 sugar snap peas, strings removed and cut in half on a diagonal
- 5 fresh shiitake mushrooms, sliced
- 2 tablespoon neutral oil
- 5 cloves garlic, chopped
- 1-3 Thai chilies, optional, to taste, crushed with the side of a knife just until broken
- Jasmine rice, for serving
Instructions
- In a small bowl, combine oyster sauce, soy sauce, Golden Mountain Sauce, water and sugar; stir until the sugar is dissolved.2 tablespoon oyster sauce, 2 teaspoon soy sauce, 2 teaspoon Golden Mountain sauce, 1 teaspoon sugar, 1 tablespoon water
- Organize your vegetables in order they are added to the pan: the first bowl with carrots and cauliflower, or anything firm that takes the longest to cook. The second bowl is for the cabbage, snap peas, mushrooms and gailan stems, or non-leafy veg that take less time than the first bowl. The last bowl is for any leafy veg, such as gai lan leaves.Prepare a cup of water and have it ready by the stove.1 small carrot, ¼ head cauliflower, 3 cups cabbage, 3 stalks Chinese broccoli (gai lan), 10 sugar snap peas, 5 fresh shiitake mushrooms
- In a wok or a large saute pan, turn the heat to medium high, add a little vegetable oil, garlic and chilies and saute until smaller bits of garlic are golden.5 cloves garlic, 1-3 Thai chilies
- Add carrots and cauliflower (bowl 1) and a splash of water and toss over for 1-2 minutes or until the veggies are about halfway-cooked to your liking.
- Add bowl 2 of vegetables, followed by the sauce and toss for another minute or so, until the vegetables are done to your liking.
- Add any leafy veg and toss just until wilted. Remove from heat and serve with jasmine rice. Enjoy!Jasmine rice
Tried this recipe? Share a pic!Tag @hotthaikitchen on Instagram and Twitter!
