Garden Bliss Pad Pak Ruam
A vibrant explosion of crisp seasonal vegetables tossed in a scorching-hot wok with garlic, oyster sauce, and a whisper of white pepper. This lightning-fast stir-fry celebrates the natural sweetness and crunch of fresh produce while delivering deeply savory Thai flavors in every bite.
Ingredients
- 1 cup broccoli florets
- 1 cup baby corn, halved lengthwise
- 1 medium carrot, sliced on the diagonal
- 1 cup napa cabbage, roughly chopped
+ 11 more ingredients
Instructions
Wash and prep all vegetables before you start cooking. Arrange them on a large plate in order of cook time -- carrots and broccoli first, then baby corn and mushrooms, then cabbage, bell pepper, and morning glory last.
Heat a wok over the highest heat possible until it begins to smoke lightly. Add the vegetable oil and swirl to coat.
Toss in the garlic and stir-fry for just 10 seconds until fragrant but not browned.
Add the carrots and broccoli first. Stir-fry for 2 minutes, tossing constantly.
Add the baby corn and mushrooms. Stir-fry for another 1-2 minutes.
Add the cabbage, bell pepper, and morning glory. Splash in the water or stock to create a burst of steam. Toss vigorously for 1 minute.
Push the vegetables to the sides, pour the oyster sauce and soy sauce into the center of the wok, and let them sizzle for 5 seconds before tossing everything together.
Season with sugar and white pepper. Give a final toss and serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI