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Pad Pak Ruam Mit – Stir-fried Mixed Vegetables Recipe

Pad Pak Ruam Mit - Stir-fried Mixed Vegetables Recipe

Pad Pak Ruam Mit – Stir-fried Mixed Vegetables Recipe

This method of cooking vegetables can be used for individual vegetables, such as Chinese broccoli, or almost any combination of vegetables depending on availability and preference.

Ingredients :

  • 8 oz (225 g ) Chinese broccoli (kailan) or broccoli stems
  • 3-4 cabbage leaves, sliced
  • 1/2 cup (100 g) sliced carrots
  • 1/2 cup (100 g) cauliflower florets
  • 1/2 cup (50 g) snow peas
  • 1/2 cup (50 g) baby sweet corn
  • 2 tablespoons oil
  • 3 tablespoons minced garlic
  • 5 fresh shiitake or Chinese mushrooms, stems removed and sliced
  • 1/2 cup (125 ml) Thai Chicken Stock or water
  • 3 tablespoons oyster sauce
  • 1/2 tablespoon soy sauce
  • 1/2 teaspoon black soy sauce
  • 1 tablespoon fish sauce
  • Dash of rice wine, sherry or sake
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon sugar

Method :

  1. Heat a wok until lightly smoking and add the oil. When hot, add the garlic and stir well for 1 minute, or until fragrant. Add mushrooms and stir-fry for 1 minute.
  2. Add the vegetables and chicken stock or water to the wok and stir-fry for about 8-10 minutes until just cooked; the vegetables should still be slightly crisp. Add the oyster, soy and fish sauces and wine, then sprinkle with pepper and sugar. Mix well and cook for 1 minute.
  3. Serve accompanied by rice.

Note : Use maximum heat to stir fry the vegetables to ensure the right texture and flavor. If using dried Chinese mushrooms, soak in warm water for 15 minutes before slicing.

Serves 6-8
Preparation time : 20 mins
Cooking time : 7 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Kana Moo Grob – Chinese Broccoli with Crispy Pork or Bacon Recipe”