Stir-fried vegetables

Stir-fried vegetables

Phat phak (Central)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 large onion, sliced
or 1/2 cup spring onion, cut diagonally into 2.5 cm lengths
3 cups mixed vegetables, (see Note)
1 tablespoon light soya sauce
2 tablespoons oyster sauce
sugar, to taste (optional)
coriander leaves, roughly chopped

Method

  1. Heat the oil and fry the garlic and onion until the onion is transparent. Add the rest of the vegetables and stir-fry until nearly cooked but still crisp. Sometimes it is a good idea, once the vegetables have been well coated in oil, to put on a lid for a minute to allow some steaming. Do not leave it for long, however, as the green vegetables will lose their greenness. Stir in the soya sauce, the oyster sauce and sugar if you wish to use it, and stir-fry for about 1 minute. Garnish with coriander leaves.

Mixed vegetables

  • E.g. snowpeas; cauliflower cut into flowerets with some stalk; mushrooms sliced roughly; zucchini rounds.
Tags:
SBS
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