Thai mix vegetable stir-fry- a quick and easy authentic Thai recipe

Thai mix vegetable stir-fry is garlicky, crisp-tender, and loaded with a spicy, sweet, savory, and garlicky taste. It is quick and easy, and the flavor of Thai fish sauce and Golden Mountain Sauce will change the way to look at vegetable stir-fry forever! I will show you how to make a Thai-style mixed vegetable stir fry in this recipe. Thai-style vegetable stir-fry is similar to Chinese vegetable stir-fry. The main difference is the inclusion of fish sauce and Golden Mountain sauce, giving you an authentic, unmistakenly Thai flavor. And it usually does not thicken with cornstarch slurry, which means you have a thin sauce that is ideal for mixing with your Jasmine rice. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/thai-veget... ) Ingredients A (vegetables) 200g Chinese broccoli (Gai Lan), separate the stems from the leaves 100g cauliflower, cut into small florets 50g carrots, cut into wedges 20 snow peas, remove the strings, and cut into half 6 baby corns 70g cabbage, cut into 2/inch pieces 5 dried shitake mushrooms, soaked to soften and cut into strip Ingredients B (others) 1 tbsp chopped garlic 3 bird’s eye chili, bashed (optional) 2 tbsp vegetable oil Ingredients C (sauce) 2 tbsp Golden Mountain sauce 2 tbsp fish sauce 2 tbsp oyster sauce 2 tsp sugar 2 tbsp water Method Preparation Separate the leafy and stem parts of the Chinese broccoli Cut the stem of the Chinese broccoli on the bias into thin slices. Separate the cauliflower into small florets, Cut the carrot into wedges by rolling it while slicing it. Soak the dry shiitake mushrooms in water until fully hydrated, then cut them into strips. Remove the fibrous string of the snow peas. Cut each pea into half on the bias. Cut the cabbage into two inches pieces. Cooking Saute the chopped garlic and the bashed chilies with vegetable oil. Add the cauliflowers, cabbage, and carrots, and stir-fry over medium heat for two minutes. You may add a few splashes of water if it is too dry. Next, include the Chinese broccoli stems, the shitake mushrooms, and the premixed stir-fry sauce (Ingredients C). Stir fry for a minute. Lastly, include the leafy part of the Chinese broccoli and snow peas, Continue to stir fry over medium-high heat for half a minute, and it is ready to serve.` #ThaiVegetableStirFry ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang