Thai Mixed Vegetable Stir-Fry (Pad Pak Ruam Mit)

Crisp broccoli, baby corn, mangetout and mushrooms stir-fried in garlic with a savoury oyster and soy glaze.

TIME BREAKDOWN
Prep: 20 min
Cook: 8 min
Total: 28 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 3 tbsp vegetable oil
  • 5 cloves garlic, finely chopped
  • 200g broccoli florets
  • 100g baby corn, halved lengthways
  • 100g mangetout
  • 1 carrot, thinly sliced on the diagonal
  • 150g button mushrooms, halved
  • 150g Chinese leaf, cut into 3cm pieces
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tsp caster sugar
  • 1/2 tsp ground white pepper
  • 4 tbsp water

Method

  1. Mix the oyster sauce, soy sauce, fish sauce, sugar, white pepper and water in a small bowl.

  2. Prepare all the vegetables before you begin, as the cooking takes only minutes.

  3. Heat the oil in a wok over the highest heat until smoking. Stir-fry the garlic for 10 seconds.

  4. Add the broccoli, carrot and baby corn and stir-fry for 2 minutes. Add the mushrooms and mangetout and stir-fry for 2 minutes.

  5. Add the Chinese leaf and the sauce and toss for 1 to 2 minutes until the vegetables are glossy but still crisp.

  6. Serve immediately with steamed jasmine rice.