Stir Fried Vegetables In Oyster Sauce

 

INGREDIENTS:

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

Optional ; Chicken or Tofu can be added

SEASONING SAUCE:

1 T Mushroom sauce

½ T Light soy sauce

½ t Sugar

Sprinkle White pepper powder

PREPARATION:

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.

IMPORTANT

*RECIPES–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

*VIDEOS–
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School