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
1 T Mushroom sauce
½ 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.
NOTE: With all Thai meals, always taste before serving. Adjust flavor to your preference.
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 presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.