Thai Mixed Vegetable Stir-Fry — Pad Pak Ruam Mit
A Central Thai mixed-vegetable stir-fry of broccoli, baby corn, mushrooms, and carrot tossed in a wok with garlic, oyster sauce, and light soy, finished with sesame oil and white pepper over jasmine rice for a fast vegetable plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 10 garlic cloves. Halve 120g baby corn and slice 120g carrot into 5mm rounds. Tear 120g oyster mushrooms into thumb-size pieces. Cut 240g tenderstem broccoli into 5cm lengths. Whisk together 40ml oyster sauce, 20ml light soy, 10ml sesame oil, 10g sugar, 1 tsp white pepper, and 60ml water until smooth.
Saute
Heat 60ml neutral oil in a wok over high heat 30 seconds until smoking. Add crushed garlic, sizzle 15 seconds until fragrant and just golden, being careful not to burn.
Sear
Drop carrot, broccoli stems, and baby corn into the hot wok over high heat. Toss 90 seconds until vegetables brighten and turn glossy. Add broccoli florets and oyster mushrooms; toss 60 seconds until combined.
Glaze and plate
Pour the sauce mixture over vegetables over high heat. Toss continuously 60 seconds until vegetables are crisp-tender and glaze turns glossy and clinging. Divide 300g cooked jasmine rice between two plates and top with vegetables while steaming.
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