Thai Stir-Fried Veggies


– 8 oz Chinese broccoli
– 2 cabbage leaves, sliced
– 1/2 cup each sliced carrots, cauliflower florets, snow peas, and baby sweet corn
– 2 tbs oil
– 3 tbs minced garlic
– 5 fresh shiitake mushrooms, stems removed and sliced
– 1/2 cup Thai chicken stock
– 3 tbs oyster
– 1/2 tbs soy sauce
– 1/2 tsp dark soy sauce
– 1 tbs fish sauce
– dash rice wine
– 1/2 tsp each ground white pepper and sugar


– Heat wok until lightly smoking and add oil.
– When hot, add garlic and stir for 1 minute.
– Add mushrooms and stir-fry another minute.
– Add veggies and stock and stir-fry 10 minutes.
– Add remaining ingredients.
– Mix well, cook a minute, and serve.

House of Siam
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