Stir Fried Vegetables In Oyster Sauce



50 g Carrot, sliced

50 g Broccoli, sliced

50 g Pumpkin, sliced

50 g Mushroom, sliced

50 g Red Bell pepper

1 Garlic clove

½ C Chicken stock


1 T Mushroom sauce

1½ t Light soy sauce

½ t Sugar

Sprinkle White pepper powder


Add 1 T vegetable oil to wok then add garlic and pumpkin, heat until fragrant.
Then add all vegetables, chicken stock and then add seasoning sauce, stir-fry until cooked.
Transfer to serving dish.
Serves: 1

NOTE: With all Thai meals, always taste before serving. Adjust flavor to your preference.