Stir-fried Mixed Vegetables with Thai Style2019-11-17
- 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.
- 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
Bring half wok of water to a boil, parboil all vegetables to half cooked. Remove and drain well.
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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