Phat Phak Ruam (Stir-Fried Mixed Vegetables)

Name: Phat Phak Ruam (Stir-Fried Mixed Vegetables)
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp Oyster Sauce; 1 tsp Fish Sauce; 1 tsp Light Soy Sauce; 1/2 tsp Sugar; 2 tbsp Water; 1/8 tsp White Pepper, ground; 1 tbsp Vegetable Oil; 3 cloves of Garlic, sliced; 1 cup Broccoli, florets; 1/2 cups Cauliflower, florets; 1 Carrots, thinly sliced; 6 Baby Corns, halved lengthwise; 1/2 cups Snow Peas, trimmed; 4 Shiitake Mushrooms, sliced; 2 leaves of Napa Cabbage, sliced

Phat Phak Ruam is a vibrant Thai-style stir-fry of mixed vegetables tossed in a savory, slightly sweet sauce. Crisp-tender broccoli, cauliflower, carrots, baby corn, snow peas, shiitake and napa cabbage are quickly wok-tossed with fragrant garlic for a colorful, healthy dish that pairs perfectly with steamed rice.

Phat Phak Ruam is a vibrant Thai-style stir-fry of mixed vegetables tossed in a savory, slightly sweet sauce. Crisp-tender broccol... Show more

Traditional Thai Recipe

Health Grade

S- · Outstanding

Time

20 min

Price

1,05 €

Calories

165 kcal

low calorie

healthy

nutritious

quick

Method

Prep the vegetables

Wash and dry the Broccoli, Cauliflower, Carrots, Baby Corn, Snow Peas, Shiitake Mushrooms, and Napa Cabbage. Cut the broccoli and cauliflower into small florets, thinly slice the carrots, halve the baby corn lengthwise, trim the snow peas, slice the shiitake mushrooms, and cut the napa cabbage into bite-size strips. Peel and thinly slice the Garlic, then keep everything within arm’s reach of the stove.

Mix the sauce

In a small bowl, whisk together the Oyster Sauce, Fish Sauce, Light Soy Sauce, Sugar, Water, and White Pepper (ground) until the sugar dissolves and the sauce looks smooth.

Heat the pan

Set a wok or large skillet over medium-high heat and let it get hot. Add the Vegetable Oil and swirl it around to coat the pan evenly.

Stir-fry the vegetables

Add the garlic and stir for just a few seconds until fragrant. Toss in the broccoli, cauliflower, carrots, and baby corn, then stir-fry for 2 minutes, tossing constantly, until the vegetables brighten and start to turn crisp-tender.

Glaze with sauce

Add the shiitake mushrooms, snow peas, and napa cabbage, then pour in the sauce and toss for 1 minute until the cabbage just wilts and everything looks glossy. Take the pan off the heat as soon as the vegetables are tender-crisp and evenly coated.