← Nouns Cooking · Thai

Ingredients

• 150 g Broccoli, cut into small florets
• 1 Carrot, thinly sliced on the diagonal
• 100 g baby corn, halved on the diagonal
• 100 g oyster or shiitake mushrooms, sliced
• 150 g Bok choy, cut into 4 cm pieces
• 1 red pepper, cut into strips
• 5 cloves Garlic, finely chopped
• 2 tbsp Vegetable oil
• 1½ tbsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 1 tsp Cornflour (cornstarch)
• 4 tbsp Water
• 1 pinch White pepper

Method

1. Stir the sauce ingredients together until the cornflour dissolves. Have all the vegetables cut and grouped: hard ones (broccoli, carrot, corn) and soft ones (mushrooms, bok choy, pepper).
2. Heat the oil in a wok over medium heat and fry the garlic for 20–30 seconds, until pale gold and fragrant. Don’t let it brown.
3. Turn the heat to high, add the hard vegetables and a splash of water, and stir-fry for 2–3 minutes, until bright and just starting to soften.
4. Add the soft vegetables and stir-fry for 2 min more.
5. Pour in the sauce and toss for 1 minute, until it bubbles, thickens and coats everything in a glossy glaze. The vegetables should still have some crunch. Serve with jasmine rice.

Tips

• Use tamari instead of the soy sauces to make it gluten-free.
• Thai home cooks often add prawns or sliced chicken and use oyster sauce in place of the dark soy; it then isn’t vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Temple of Thai