Thai Mixed Veg Stir-Fry Recipe ผัดผักรวม - Hot Thai Kitchen!

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories and still adds umami flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often more affordable and adds crunch.

baby corn

🥗Healthier: asparagus

💰Cheaper: green beans

Green beans are a cost-effective alternative with a similar texture.

Welcome to Hot Thai Kitchen; introduction to the dish.

Discuss the concept of mixed vegetables and the importance of color and texture.

Show the vegetables being prepared: cut carrots using a roll cut technique, cut cauliflower into small florets, cut shiitake mushrooms into large pieces, remove strings from sugar snap peas and cut them in half on a bias, and prepare guilin stems by cutting the stems thin and tearing the leaves into bite-sized pieces.

Combine the cabbage with the other vegetables in a bowl, noting the order they will be added to the stir-fry based on cooking time.

Prepare the sauce: mix oyster sauce, soy sauce (Thai healthy boy mushroom soy sauce), golden mountain sauce, and a little water; add crushed Thai chilies for spice.

Heat vegetable oil in a wok, add garlic and chilies, and cook until garlic starts to brown.

Add hard vegetables (carrots and cauliflower) first; if garlic browns too quickly, add a splash of water to cool it down and help steam the vegetables.

After about a minute, add medium-hard vegetables (cabbage, shiitake mushrooms, guilin stems, and sugar snap peas) along with the sauce; stir-fry until almost done, adding a teaspoon of sugar to balance the saltiness.

Cook until the cabbage starts to soften, then add the leafy greens (guilin leaves) last, noting that vegetables will release liquid as they cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens