Pad Pak Ruam Mit

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 cup broccoli florets
• 1/2 cup carrot, thinly sliced on the diagonal
• 1 cup napa cabbage, roughly chopped
• 1/2 cup cauliflower florets
• 1/2 cup straw mushrooms, halved
• 1/2 cup baby corn, sliced on the diagonal
• 1/4 cup snow peas, trimmed
• 1/4 cup red bell pepper, thinly sliced
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 3 tablespoons water or vegetable broth
• 1/4 teaspoon ground white pepper

Method

1. 1

   Wash and prepare all vegetables, slicing carrots, cabbage, mushrooms, baby corn, and bell pepper into bite-sized, similarly sized pieces so they cook evenly.

2. 2

   In a small bowl, stir together the oyster sauce, soy sauce, sugar, water, and white pepper until the sugar dissolves.

3. 3

   Heat the vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

   1:30 · Heat oil
4. 4

   Add the garlic and stir-fry until fragrant and just golden, about 20 seconds.

   0:20 · Stir-fry garlic
5. 5

   Add the broccoli, carrots, and cauliflower first since they take longest to cook, and stir-fry for 2 minutes.

   2:00 · Stir-fry firm vegetables
6. 6

   Add the cabbage, mushrooms, baby corn, snow peas, and bell pepper, and continue to stir-fry over high heat for 2 minutes.

   2:00 · Stir-fry remaining vegetables
7. 7

   Pour in the sauce mixture and toss continuously to coat all the vegetables evenly.

   1:00 · Toss with sauce
8. 8

   Cook until the vegetables are crisp-tender and glazed, about 1 to 2 minutes more, then remove from heat immediately to prevent overcooking.

   1:00 · Finish cooking
9. 9

   Transfer to a serving plate and serve hot with steamed jasmine rice.