Stir fry vegetables, Northern Thai style
This dish you can use any vegetables you like. It is made quickly to maintain the colour and texture of the vegetables. Below is a suggestion of vegetables only.
| 8 | Sweet peas, ‘deboned’ and top & tailed |
| 3 | Broccoli flowers |
| 1/4 | Large carrot, peeled and coursley chopped |
| 3 | Baby corn, halved |
| 4 | Fresh shitake mushrooms |
| 3 | Garlic cloves |
| 2 Tab | Vegetable oil |
| 1 Tab | Soy sauce |
| 1 Tab | Oyster Sauce |
| 1/2 Tsp | White sugar |
| 2 Tab | Chicken Stock |
- Quickly blanch all the vegetables and put to one side to drain
- Quickly, in a wok put vegetable oil on a high heat
- Add garlic, and cook until it starts to turn golden brown
- Throw in all the vegetables and toss quickly to combine with oil and garlic
- Add soy, oyster and sugar. Toss until the sugar is dissolved, if the sauce is too dry add more stock. Taste and adjust
- If you want to thicken up the sauce (Chinese style) add a few drops from a 1 Tab corn flour/2 Tab cold water mix and mix in. Ad more if the sauce require to be more thick
- Serve