Pad Pak Ruam (Thai Stir-Fried Mixed Vegetables)

Ingredients

• •2 tbsp vegetable oil
• •4 garlic cloves, minced
• •2 cups broccoli florets
• •1 medium carrot, thinly sliced on the diagonal
• •2 heads baby bok choy, quartered lengthwise
• •1 red bell pepper, sliced
• •1 cup snap peas or snow peas
• •1 cup mushrooms (cremini or button), sliced
• •2 tbsp oyster sauce
• •1 tbsp soy sauce
• •1 tbsp fish sauce
• •1 tsp sugar
• •1 tsp sesame oil
• •3 tbsp water or vegetable broth
• •1/4 tsp white pepper

Directions

1. 1Mix together the oyster sauce, soy sauce, fish sauce, sugar, sesame oil, and water in a small bowl to make the sauce; set aside.
2. 2Heat a wok or large skillet over high heat until very hot, then add the vegetable oil and swirl to coat.
3. 3Add the minced garlic and stir-fry for about 20 seconds until fragrant, being careful not to burn it.
4. 4Add the carrots and broccoli first as they take the longest to cook; stir-fry for 2 minutes, tossing constantly.
5. 5Add the mushrooms, snap peas, and red bell pepper; continue stir-frying over high heat for another 2 minutes.
6. 6Add the bok choy and pour the prepared sauce over all the vegetables; toss everything together to coat evenly.
7. 7Stir-fry for another 1–2 minutes until the bok choy is just wilted and all vegetables are tender-crisp and glossy with sauce.
8. 8Season with white pepper, taste and adjust saltiness with a little extra soy sauce if needed, then remove from heat immediately.
9. 9Serve hot over steamed jasmine rice.

💡 Oyster sauce is widely available at Canadian grocery stores (Walmart, Sobeys, Loblaws) in the international aisle. Fish sauce can be found there too — Golden Boy or Tiparos are common brands; for a vegan version, substitute both fish sauce and oyster sauce with vegan oyster sauce (mushroom-based) and an extra splash of soy sauce. Feel free to swap in any vegetables you have on hand — zucchini, baby corn, or cabbage all work beautifully.

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