Every year from September till October, Thailand goes vegetarian to celebrate special religious occasions and one of their favourite dishes for that time of the year is Phad Pak Ruam Mit.
Making a good vegetable stir fry is a work of art as the sauce must compliment the vegetables without overpowering them. The best vegetables are the ones that can absorb the sauce and fortunately, this dish can be made with most of this season’s produce.
Baby corn (Halved)
Brown onion 1/2 (diced)
Chopped Cabbage 1/4
Cauliflower 1 (optional)
Sliced Carrot ½
Green Peas 1/2 cup
Button Mushrooms 1/2cup
Capsicum (diced) 1
Sesame Oil 1 tbsp
Oyster Sauce 2 tbsp
Soya Sauce 1-2 tbsp
Oil 2 tbsp
Water 2 tbsp
• Heat oil in a large open wok
• Add onion and stir-fry on medium to high flame till they become transparent in colour.
• Now add the sliced carrot and cook for a minute while constantly stirring.
• Once the carrot is slightly tender, add broccoli, capsicum, baby corn, sweet peas, cabbage, capsicum, and mushrooms and stir-fry.
• Add all the sauces, water and oils as listed in ingredients.
• Fry till the vegetables are cooked and tender.
• Taste the vegetables to check the balance of salt and sauces. Add more sesame oil or soya sauce according to taste.
• Serve with white rice or simply as a starter.
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4 people
Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com
Published in The Express Tribune, Ms T, April 28th, 2013.
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