Thai Mixed Vegetable Stir Fry (Pad Puk Roum Mit)

Step 1

Make the stir-fry sauce in a small bowl, and set aside. The sauce ingredients are; Oyster sauce, soy sauce, sugar, white pepper, sesame oil, and vinegar.

Step 2

Add oil to a large skillet or saute pan at medium-high heat. Once hot, add the onion and fry for 1-2 minutes, until the onion turns golden brown.

Step 3

Add the sliced carrot to cook with the onion and cook until tender for about 2 minutes. Carrots take a little longer to cook. Cooking it separately helps with tenderizing and also browning it for extra flavor.

Step 4

Add the broccoli, bell peppers, and mushroom. Stir, and cook for one minute or until the vegetables are tender. Add a splash of water to help speed up the cooking of the vegetables.

Step 5

Add peapods and cabbage. Stir and cook for two minutes. Add the stock and cook for 1 more minute.

Step 6

Add the stir-fry sauce, stir, and cook for 1-2 minutes. More or less as you prefer the tenderness of your vegetables. I tend to like mine on the crunchier/raw side.

Step 7

Season to taste with more soy sauce, a squeeze of lime juice, a dash of sugar, or ground white pepper! Serve with cooked jasmine rice, and enjoy!