Thai cuisine · Vegetable Dishes

Pad Pak Ruam

Crisp wok vegetables in an oyster-garlic sauce – Thailand's fastest healthy side dish.

Ingredients · for 2 servings

• 150 g broccoli
• 1 carrot
• 100 g snow peas
• 100 g button mushrooms
• 1 red bell pepper
• 100 g Chinese cabbage
• 3 garlic cloves
• 2 tbsp oyster sauce (a vegetarian version is available)
• 1 tbsp soy sauce
• 1 tsp sugar
• 60 ml water
• 3 tbsp oil

Instructions

1. Cut all the vegetables into bite-sized, similarly sized pieces – this way they cook evenly.
2. Stir together the oyster sauce, soy sauce, sugar and water.
3. Fry the chopped garlic in the smoking-hot wok for 20 sec.
4. Stir-fry the broccoli and carrot first for 2 min, then the mushrooms, bell pepper and snow peas for 2 min, and finally the Chinese cabbage.
5. Pour in the sauce and let it bubble down for 1 min – the vegetables must stay crisp.
6. Serve immediately with rice – wok vegetables don't wait.