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A white bowl containing, rice and Thai style mix vegetable stir fry.

Thai Vegetable Stir Fry

Simple one-pan Thai Style Vegetable Stir Fry recipe loaded with colourful vegetables in quick sweet and savoury sauce. Serve with plain jasmine rice as a main meal or pair it with other dishes and serve it as a side dish.
5 from 19 votes
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Course: Side Dish
Cuisine: Chinese, Thai
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 127kcal
Author: Khin

Equipment

  • Large wok/skillet Use traditional carbon steel wok or non-stick wok

Ingredients

  • 150 gram Tenderstem broccoli / broccolini About 5.3oz, Cut 2-inch pieces
  • 150 gram Baby corn About 5.3oz, Slice lengthwise and cut into 2-inch pieces
  • 10-12 Mangetout/ snow peas/ sugar snap peas Trim and discard the both end tips
  • 1 Carrot Cut thin slices
  • 150 gram Mushroom Cut thin slices
  • 3 cloves Garlic Finely chopped
  • 1 Red chilli pepper Cut thin slices
  • 1 tbsp Oil Vegetable or neutral flavour oil

Stir fry sauce

  • 3 tbsp Vegetarian oyster sauce Or regular oyster sauce
  • 2 tbsp Soy sauce All-purpose soy sauce or light soy sauce
  • 2 tsp Sugar
  • 3 tbsp Water
  • ½ tsp Corn starch

Instructions

  • First prepare and gather all the vegetables. In a small bowl mix the stir fry sauce ingredients and set it aside.
  • Heat the large non-stick wok or skillet over medium-high heat, drizzle oil.
  • Add garlic and stir just for few seconds, add broccoli, follow with the baby corn and carrot. Toss it well for few seconds, add a tablespoon of water and cook for 1-2 minutes.
  • Next add the mushroom, follow with mangetout and stir it well. Pour the sauce mixture over the vegetables and combine everything well.
  • Cook until the sauce thicken and glossy and the vegetables are crisp-tender or your desire tender.
  • Turn off the heat and transfer to serving plate. Serve immediately while hot with plain rice or noodles.

Notes

  • Wash the vegetables and shake the water out before adding them to the stir fry. And let it air-dry or pat dry with a paper towel to remove the excess water. 
  • Do not dump all the vegetables at once, add the hard vegetables first then follow with the soft vegetables and leaves. 
  • Use a large wok or pan to distribute enough heat to all ingredients. 
  • Customize the vegetables to your preference and make it your own style Pad Pak Ruam. 
  • Adjust the stir fry sauce to your taste by adding more or less sugar and sauces to your taste. 
  • How to serve this dish? Perfectly goes well with Thai jasmine rice, but you can also serve it with stir fry noodles, fried rice, brown rice, or basmati rice to your preference. 
  • Can you store it or reheat it? It tastes best when freshly cooked but if you have any leftovers, you can store it in an air-tight container in the fridge for a couple of days. Simply reheat it in a microwave or stovetop until piping hot before serving.  
Nutritional facts are calculated approximately and they can be varied by a number of factors. 

Nutrition

Calories: 127kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 897mg | Potassium: 326mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3443IU | Vitamin C: 57mg | Calcium: 47mg | Iron: 1mg
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