Pad pak ruam (stir-fried mixed vegetables with oyster sauce)

A quick Thai-Chinese side dish or vegetarian main: crisp vegetables stir-fried over high heat with a glossy, oyster sauce-based glaze. The vegetables can be varied based on what's in the fridge.

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Method

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1. Prepare the vegetables so the stir-frying goes quickly. Mix together the oyster sauce, soy sauce, fish sauce, sugar and the cornflour water.
2. Heat the oil in a wok over high heat, and fry the garlic in it for half a minute.
3. Add the harder vegetables (carrot, cauliflower, broccoli, corn), and toss for 2 minutes. If needed, add 2 tbsp water, to let them steam soft. ⏱ Timer: 2 min
4. Add the mushrooms, sugar snap peas and Chinese cabbage, and fry for a further 1-2 minutes. ⏱ Timer: 1 min
5. Pour in the sauce, and toss until it thickens and glazes the vegetables glossily. Serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Add the vegetables to the wok one after another, according to their firmness, so they're all crisp at the same time.
• Vegans can use mushroom 'oyster sauce' instead of the real thing.

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More southeast asian ideas

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• Khao soi (northern Thai curry noodle soup with crispy noodles)
• Khao pad sapparod (pineapple fried rice with cashews)

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