Stir-fried Mixed Vegetables with Thai Style

2019-11-17
  • Yield : 1
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 10m

The dish is fully Thai style.

Tips: 1. Rinse off all the water after parboiled the veggies and stir-fry in medium high heat can maintain the crispiness of the dish.
2. Salt can replace chicken powder.

Ingredients

  • Chinese Kale(sectioned) 150g
  • Cabbage(cut into small pieces) 100g
  • Carrot(sliced) 50g
  • Young Sweet Corn(sectioned) 4~6 pcs
  • Dried Shrimps(lightly soaked) 2 tbsps
  • Garlic(sliced) 2 cloves
  • Red Chili(sliced) 1/2 pc
  • Chicken Powder 2 tsp
  • Shallot(diced) 2 tsp
  • Fish Sauce 2 tsp
  • Oil 2 tbsps

Method

Step 1

Bring half wok of water to a boil, parboil all vegetables to half cooked. Remove and drain well.

Step 2

Heat 2 tbsps oil in the wok, saute dried shrimps, shallot,garlic and red chili. Add in all the vegetables and toss well with chicken powder and fish sauce Then, stir-fried well. Serve.

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