Stir-fried Mixed Vegetables Recipe

By | Published | Thai, Vietnamese | No Comment

Broccoli – 225 gms
Cabbage – 3 to 4 leaves, sliced
Carrots – 100 gms, sliced
Cauliflower Florets – 1/2 cup
Snow Peas – 1/2 cup
Baby Sweet Corn – 1/2 cup
Oil – 2 tblsp
Garlic Cloves – 3 tblsp, minced
Shiitake Mushrooms – 5, stems removed and sliced
Thai Chicken Stock – 1/2 cup
Oyster Sauce – 3 tblsp
Soy Sauce – 1/2 tblsp
Black Soy Sauce – 1/2 tsp
Fish Sauce – 1 tblsp
Rice Wine – as per taste
White Pepper Powder – 1/2 tsp
Sugar – 1/2 tsp
Plain Rice – 1 cup, cooked

1. Heat oil in a pan till hot.
2. Stir fry the garlic and add mushrooms.
3. Fry for a minute more.
4. Add all the vegetables and chicken stock to the pan.
5. Fry for 10 minutes until just cooked and the vegetables are slightly crisp.
6. Add the oyster sauce, soy sauce, dark soy sauce, fish sauce and a dash of rice wine.
7. Add pepper powder and sugar.
8. Mix well and cook for a minute or two.
9. Transfer to a serving bowl.
10. Serve hot with plain rice.

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