Vegetable Stir Fry Recipe
(Pad Pak Ruam Mit)
I’m not a vegetarian and more to the point I’m not famous for eating veggies (ask my mum) but this is so delicious whenever it’s on the table to compliment the main dish, guess who is accused of being a pig!
If you have ever tried a frozen vegetable stir fry in the past, you will understand what I mean just by reading the recipe.
Once you have made this easy vegetable stir fry for yourself you will never darken your kitchen door with frozen stir fries again, what a relief…
How to Make Thai Vegetable Stir Fry
Ingredients: Serves 2
1 Floret of Broccoli
1 Floret of Cauliflower
3 Spring Onions (scallions)
2 Garlic Cloves
1 Carrot Medium
3 tbs Oyster Sauce
1 1/2 tbs Thai Seasoning Sauce
1 ts Chicken Stock powder (1/2 cube) 1/2 ts Sugar
2 tbs of Oil
Cut Broccoli and Cauliflower into bite size mini florets
Cut Tomatoes in to quarters or sixths if one large one
Cut and chop the Garlic and
Peel and slice the carrot (3/4 cup when done) see our video for simple carving Wash and tear off half a cup of Sweet Basil leaves
Chop Spring onions into 1″ logs (1/2 cup when done)
Heat a pan of water to boiling and chuck in your carrots, broccoli and cauliflower bring back to boil and simmer for 2 minutes remove and leave to drain
Next, with oil in a hot wok add the garlic stirring until turning golden brown Add the vegetables you par boiled earlier, be careful as they will splatter
Then immediately add the Seasoning sauce, Oyster sauce, Sugar and Chicken stock powder
Followed by the Tomatoes and a couple or three of table spoons of water Bring to the boil and simmer for about 2 minutes
Lastly add spring onions and stir in 3 or 4 times and it’s….
Done! You just learned how to make our Thai Vegetable Stir Fry Recipe
Serve into a nice serving dish, place on your table with hot Jasmine rice and share. This dish is a meal in itself if you just want a light lunch, beautifully sweet and savoury and can be enjoyed very nicely with just the rice.
This Thai Vegetable Stir Fry Recipe also makes a fantastic addition to virtually any Thai banquet as it is lightly flavoured so will contrast and compliment many styles of Thai cooking.
Try our Egg Fried Rice packed with more top tips on how to cook truly fantastic fried rice and in keeping with the vegetarian theme. Also may we suggest our lovely Thai Steamed Eggs (like a soufflé) or perhaps moving towards meat a nice Chicken Green Curry, creamy, rich and spicy! How about a Penang Beef Red Curry the flavours of the vegetable stir fry will compliment and contrast and all of these delicious recipes.
More information and Jules in trouble with the boss in the Thai Food Blog-Easy Vegetable Stir Fry Video
Khwanjai’s Top Tips:
Classic lesson to be learned here, watch how Khwanjai waits because the oil wasn’t hot enough when she chucked in the garlic! Alternatively if you have it too hot, don’t panic just press on and chuck the veggies in quicker which will cool down the wok immediately.
Look out for the cold water trick as Khwanjai removes the veggies, it’s not clear as she explains (struggling to say crunchy, bless her) but fast cooling helps the veggies stay crisp and still cooked through.
Print the recipe so you can make your own notes. Khwanjai still does this every time she tries something new especially with a versatile recipe like this and she experiments.
Not much else to say except, enjoy this fantastic recipe. Turn the volume up, I have no idea why but my microphone didn’t like me in a couple of spots whilst not effecting Khwanjai and she’s usually the quiet one, very strange indeed.
The flavours in this recipe are blooming marvellous, just try it and you’ll see.
Please feel free to share and leave your review below…
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