Sunday, November 23, 2014

Pad Pak Ruam Mitr



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Stir fry vegetables in oyster sauce.
ผัดผักรวม 


Most of you know about the thai food stalls all over the streets in Bangkok and all over Thailand. 

Each stand serving one or at most three different dishes. But there is one dish that seems to be available only in the neighborhood eateries and of course in thai food restaurants. 

Its like the main staple side dish of any meal. Its made with whatever vegetables are on hand that day, its simple, its sweet, its savoury, its always delicious and you can almost never go wrong with it. 

Its so normal, so perfect that it turns out we have photos of hundreds of different dishes but not one of this one. Its like rice, why take a picture of rice...there´s so much of it.

Well, since we had no restaurant photos, I actually made a bowl of it. And it came out pretty good! I like cooking and there being no leftovers. Here goes a recipe for it from one of my favorite Thai Food Websites; Riya's Kitchen.


Ingredients:

1 Cup of Carrot, sliced into bite-sized pieces
1-2 Cups of Broccoli, cut into bite-sized chunks
1 Cup of Tomato, halved and then quartered
1 Cup of Onion, cut into bite-sized pieces 
2-3 Cups of Chinese Cabbage, roughly cut

(You can always add – Mushroom, Bean spout, Green peas, Cauliflower, etc., - any green that’s on hand)

2 Cups of Pork/ Chicken / Shrimps 
2 Tablespoons of Chopped/Crushed Garlic 
2 Tablespoons of Olive Oil – Extra light and mild 
2 Tablespoons of Oyster Sauce
2 Tablespoons of Soy Sauce
A pinch of Brown Sugar 

Preparation:

• Heat the wok over medium-heat 
• Add Oil of your choice
• Add Garlic, fry till aromatic/ turns yellow
• Add Oyster Sauce, Soy Sauce & a pinch of sugar 
• Add Vegetables – start from ones that take a longer time to cook
• Stir-fry constantly to mix everything well between for 3-5 mins for the Vegetable to be wilted. 
• Turn off the heat – remove into a serving plate
• Serve with steamed whole-grain rice 

Serves : 3