The best taste of stir-fried vegetables is their freshness. I chose asparagus, to celebrate spring, and then welcomed it into the wok with shiitake mushrooms. These are a perfect pair and you can heighten the depth of flavor with oyster sauce. Phad Pak, or stir-fried vegetables, is a typical side dish that is usually served daily. To go with a tasty Thai banquet, stir-fried vegetables could be plain but seasoned with oyster sauce, salted soy bean or black bean sauce. To change the taste to go with the season, you may substitute any fresh vegetable for asparagus and replace shiitake mushrooms with any other mushrooms.
Phad Nor Mai Farang
Stir-fried Asparagus and Shiitake with Oyster SauceServings: 4 Preparation: 10 minutes Stir-frying Time: 3 minutes 3 tablespoons cooking oil 6 cloves garlic, smashed 2 cups asparagus, cut into 1½-inch length 1 cup shiitake mushrooms; sliced 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon sugar Pinch of white pepper, more as needed ½ cup water or chicken stock 1 teaspoon cornstarch
Heat oil in wok or stir-frying pan on high heat. Just before oil reaches smoking point (really hot), stir in garlic, asparagus, and mushrooms. Stir for one minute and then stir in oyster sauce, soy sauce, sugar and white pepper. In small bowl, mix well the water or chicken stock with cornstarch, then pour into stir-fry to make sauce. When the liquid comes to a boil and is translucent, serve vegetables as a side dish or with steamed jasmine rice.
Vegetarian option: use vegetarian oyster sauce
Gluten Free option: use wheat free soy sauce, wheat free oyster sauce© 2009 Pranee Khruasanit Halvorsen I Love Thai cooking