Fried Mixed Vegetables, Pad Paak Ruamit

Rating: 2.67 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Perhaps your new favorite bean dish:

*****- Preparation -***** From the broccoli, cut the roses into small pieces, remove the peel from the stems and cut into fine strips or fine sticks. Remove the ends from the beans and quarter them lengthwise. Cut the upper part of the corn cobs into small pieces. Cut the cobs in half diagonally. Clean the Chinese cabbage and cut into bite-sized pieces. Clean the carrots and quarter them lengthwise. Repeat cutting these quarters diagonally in half. Clean the spring onions, cut them in half lengthwise and cut them into pieces about 3cm long. Rinse all the vegetables thoroughly and drain gt. Rinse the spring onions and Chinese cabbage separately.

Peel and chop the garlic clove. Heat the oil in a wok or possibly a large frying pan. Briefly sauté the garlic in it. Add the broccoli, carrots, beans and baby corn and stir-fry for about 3 minutes. Stir in the scallions, Chinese cabbage, fish sauce, oyster sauce and sugar.

Deglaze with the rice wine and continue stir-frying repeatedly for about 2 min, turning throughout, until the vegetables are cooked but crisp.

*****- Variation -***** Use whatever vegetables you can find in the market. Green mushrooms, asparagus, spinach, celery, sugar snap peas and cauliflower are particularly suitable for this dish.

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