Thailändisches Gemüse aus dem Wok (Pad Pak Ruam Mit)

Zutaten

• 2 tablespoons oil
• 3 cloves garlic (minced)
• 3/4 cup carrot (sliced)
• 3/4 cup cucumber (sliced)
• 1 cup cauliflower (sliced)
• 1 onion (sliced)
• 3/4 cup shiitake mushrooms
• 1 1/2 cup cabbage (sliced)
• 1/2 cup Chinese broccoli (sliced, stems peeled)
• 2 1/2 tablespoons oyster sauce
• 1 1/2 tablespoon light soy sauce
• 1 1/2 tablespoon white sugar
• 2 tbsp water (optional, for a thinner sauce)
• 1/3 cup green onions (optional, chopped, for garnishing)
• chili flakes (optional)

Zubereitung

1. 1

   Ensure all your veggies are cut into even-sized pieces. This ensures everything cooks evenly and makes your stir-fry look better.

2. 2

   Heat your wok or skillet over high heat and add oil. Toss in the garlic and sauté until golden, about 20 seconds.

3. 3

   Add your firmer vegetables like carrots, cucumber, onion, cauliflower, and Chinese broccoli to the wok. Give them a good stir-fry for about 3–4 minutes. I like to soften them slightly but still retain a crunch.

4. 4

   Add white sugar, light soy sauce, and oyster sauce. Follow with the rest of your vegetables. For a saucy stir-fry, add a splash of water (about 1/8 cup). Continue to cook everything for another 2–3 minutes, until all veggies are evenly coated in the stir-fry sauce and cooked to your liking.