Stir Fried Mixed Vegetables
This Thai-style mixed vegetable stir-fry is a colourful, healthy, and deeply satisfying dish that relies on a vibrant assortment of vegetables with varying shapes and textures. Seasoned with a blend of savoury oyster sauce, fish sauce, and Golden Mountain sauce, the dish achieves a light, flavourful glaze without the need for thickening, making it the perfect quick companion for a bowl of fragrant jasmine rice.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Golden Mountain sauce and fish sauce are key Thai pantry staples that provide a unique depth of flavour distinct from standard Chinese soy-based stir-fries.
Avoid over-thickening the sauce with cornflour; a thin, flavourful sauce is preferred in Thai stir-fries to properly coat and mix with jasmine rice.
For a spicy kick, bash whole fresh chillies rather than chopping them, which keeps them visible and ensures they provide flavour without the risk of accidentally biting into a piece.
This recipe is highly adaptable—feel free to use any fresh vegetables currently in your refrigerator, aiming for a balance of colour, shape, and crunch.
Prepare Vegetables
Cut cauliflower into small florets, carrots into wedges, snow peas into halves, baby corn into pieces, mushrooms into slices, and Chinese broccoli by separating the leaves and slicing the stems thinly.
Combine Sauce
Mix the oyster sauce, Golden Mountain sauce, fish sauce, sugar, and water in a small bowl until well combined.
Sauté Aromatics
Heat vegetable oil in a wok, sauté the chopped garlic and whole bashed chillies until fragrant and aromatic.
Stir-fry Group 1
Add the cauliflower, carrots, and cabbage, stirring over medium-high heat with a splash of water for 2 minutes.
Stir-fry Group 2
Incorporate the mushrooms and Chinese broccoli stems, then pour the sauce mixture over the vegetables and stir well.
Stir-fry Group 3
Add the Chinese broccoli leaves, snow peas, and baby corn, continuing to stir-fry over high heat until the leaves have just wilted.
Serve
Remove from heat immediately to retain freshness, texture, and vibrant colour, then serve hot with jasmine rice.
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Ingredients
| Cauliflower | 100 g |
| Carrot | 1 |
| Snow Peas | 50 g |
| Baby Corn | 50 g |
| Cabbage | 50 g |
| Mushrooms | 50 g |
| Chinese Broccoli | 1 bunch |
| Garlic | 1 tbsp |
| Fresh Chillies | 2 |
| Oyster Sauce | 2 tbsp |
| Golden Mountain Sauce | 1 tbsp |
| Fish Sauce | 1 tbsp |
| Sugar | 1 tsp |
| Water | 2 tbsp |
