Phad Phak Luang (Thai stir fry vegetables)

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 10 min

Serving: 1-2 people

July 21, 2020

Ingredients

• 2 Tbsp VG oil
• 2 cloves garlic (crushed)
• 40g baby corn
• 40g chinese cabbage
• 50g broccoli
• 40g mangetout
• 40g bean sprouts
• 80ml VG stock (or water)
• 2 tsp BE light soya sauce
• 2 Tbsp BE oyster sauce
• 1/2 tsp sugar
Stir Fry Mixed Vegetables

Cooking Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Heat the VG oil in a wok until very hot and add the garlic.
Add all the vegetables except the beansprouts and stir-fry 30 sec.
Add the VG stock, the oyster sauce, light soya sauce and sugar.
Mix well and stir fry for a couple of minutes, and fold in the beansprouts just before cutting the heat.
Transfer to a serving dish and serve as a side dish.

Cooking Steps

Step 1

Heat the VG oil in a wok until very hot and add the garlic.

Step 2

Add all the vegetables except the beansprouts and stir-fry 30 sec.

Step 3

Add the VG stock, the oyster sauce, light soya sauce and sugar.

Step 4

Mix well and stir fry for a couple of minutes, and fold in the beansprouts just before cutting the heat.

Step 5

Transfer to a serving dish and serve as a side dish.

Chef s Tip

This Phad Pak Luang recipe is one possible combination of green vegetables as our Chef used to serve it in our Blue Elephant Brussels restaurant since 1980!
Good news is that you can toss any kind of vegetables you have in your fridge, there is no rule to make this yummy : greens, cauliflower, mushrooms… name it ! Just make sure each of the ingredients is sliced to bite•sizes so you can eat with your fork and spoon, like a Thai! We like the knives to stay in the kitchen !

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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services