40min 4 ppl
Pad Pak Ruam Mit (Mixed Vegetable Stir-Fry)
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 8 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 10g
Carbs 14g
Fats 13g
About this dish
Chinese broccoli, carrots, sugar snap peas and mushrooms are stir-fried hard and fast in a glossy vegetarian oyster sauce glaze, then topped with a crisp-edged fried egg for a satisfying vegetarian main.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Chinese broccolicut into 5cm lengths200 g
- Carrotspeeled and thinly sliced on the diagonal150 g
- Sugar Snap Peastrimmed150 g
- Chestnut mushroomssliced150 g
- Beansprouts100 g
- Garlic clovesfinely chopped4
Dairy & Eggs
- Eggs4
Dried Goods
- Sugar1 tsp
- Water2 tbsp
Oils & Condiments
- Vegetarian oyster sauce3 tbsp
- Light soy sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
- Large frying pan
Method
1
Cut the Chinese broccoli into 5cm lengths, thinly slice the carrots on the diagonal, trim the sugar snap peas and slice the mushrooms.
Approx. 8 minutes
2
Finely chop the garlic.
Approx. 2 minutes
3
In a small bowl, stir together the vegetarian oyster sauce, light soy sauce, sugar and water.
Approx. 2 minutes
4
Heat 2 tablespoons of the vegetable oil in a wok over high heat until shimmering, then add the garlic and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
5
Add the carrots and stir-fry for 2 minutes, then add the Chinese broccoli, sugar snap peas and mushrooms and stir-fry for 3 minutes until the broccoli stalks are just tender-crisp.
Approx. 5 minutes
6
Add the beansprouts and the sauce mixture, and toss for 2 minutes until the vegetables are coated and glossy, then divide between plates.
Approx. 2 minutes
7
In a separate frying pan, fry the eggs in the remaining vegetable oil for 4 minutes until the whites are set and the yolks are still runny.
Approx. 4 minutes
8
Top each portion of vegetables with a fried egg.
Approx. 2 minutes
