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.