Thai Mixed Vegetable Stir-fry Recipe
Phad Pak Ruam Mit
ผัดผักรวมมิตร
Inspired recipe from June 24th cooking demo at Snohomish Farmer Market
There were many good reasons for me to cook Thai Mixed Vegetable Stir-fry at a cooking demo at the Snohomish Farmer Market. It is a simple dish to learn and an inspiring way to use fresh ingredients that are available right away. Most of the pantry items are available at any grocery store. It is the best and easiest way to learn cooking Thai dishes in 5 minutes. Both the shoppers and the farmers were happy and I was too, as a teacher. The shoppers walked pass my demo stand and showed me a bag of vegetable that they planned to stir-fry that evening. Mission accomplished.
I could not help but to share this recipe with you. It is very easy to apply Thai mixed vegetable stir-fry to your repertoire this summer. My secret ingredients in this dish are flavored cooking oil with crushed garlic, and a little bit of ginger and green onion. The main ingredients are mushroom and tomato and season with soy, and oyster mushroom with a dash of white pepper powder to finish.
Thai Mixed Vegetable Stir-fry Recipe
Phad Pak Ruam Mit
ผัดผักรวมมิตร
Serves: 2-4
2 tablespoons canola oil 2 cloves garlic, minced 1 teaspoon ginger, minced 1 tablespoon green onion, chopped 4 shiitake mushrooms stem removed and sliced 1 large tomato, cut into wedge 2 cups mixed vegetables (garlic scape, Anaheim pepper and sweet peas) 1 1/2 tablespoons oyster sauce 1/2 tablespoon soy sauce A pinch of brown sugar A pinch of white pepper powder 2 tablespoons water or more as neededHeat canola oil in a wok on high heat and stir in garlic, ginger and green onion. When garlic is light yellow, stir in shiitake mushroom and cook for 15 seconds. Then stir in all vegetables and stir for 30 seconds, then add oyster sauce, soy sauce, sugar and water. The vegetable should have a slight crunchy texture. Season with white pepper powder. Serve hot as a side dish or a main dish with steamed jasmine rice.
Vegetarian option: use vegetarian oyster sauce Gluten-Free option: use wheat free soy sauce, wheat free oyster sauce © 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas Her website is: I Love Thai cooking.comRelated articles
- ~Thai Basic Seasoning Paste Recipe, Part 1~ (ilovethaicooking.wordpress.com)
- Stir-fry Shrimp and Vegetables (masarapdin.wordpress.com)
Pranee's Thai Kitchen 
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