Thai-style Fried Mixed Vegetables

11 Mar 2015

  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 2 spring onions, chopped
  • 1 carrot, peeled and thinly sliced
  • 1 cup cauliflower or pagoda cauliflower florets
  • 8 baby asparagus, cut into 3cm pieces
  • 3 long beans, cut into 3cm pieces
  • 5 stalks kai lan, cut into 4cm pieces
  • 4 shitake mushrooms, sliced, stems removed
  • 1 tomato, cut into wedges
  • 1½ tbsp oyster sauce
  • ½ tbsp fish sauce
  • ½ tsp brown sugar
  • ½ tsp ground white pepper
  1. Heat oil in a wok over high heat. Stir in the garlic, ginger and spring onions.
  2. When the garlic releases its fragrance, about 30 seconds, stir in the carrot, cauliflower, asparagus and long beans.
  3. Stir-fry for about 3 minutes, adding a bit of water to help the vegetables cook evenly.
  4. Add the kai lan and mushrooms, and stir-fry for another 2 minutes, till the kai lan is cooked through and tender.
  5. Add the tomatoes, oyster sauce, fish sauce, sugar and pepper, and stir-fry. Again, add a bit of water if needed.
  6. Serve immediately with steamed white rice.


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