Thai Mixed Vegetable Stir-Fry
Ingredients
- 300 gShrimp (peeled)
- 200 gBroccoli (in small florets)
- 1 pcCarrot (sliced on the bias)
- 100 gshiitake mushroom (sliced)
- 100 gSnow peas (trimmed)
- 3 pcGarlic (minced)
- 3 tbspPeanut oil
- 2 tbspoyster sauce
- 1 tbspsoy sauce
- 1 tspBrown sugar
- 100 gBaby corn (halved lengthwise)
Method
Crispy vegetables coated in a glossy, translucent sauce. Toasted garlic provides depth, while oyster sauce binds everything with a strong umami profile.
- 1
Slice the carrots into very thin diagonal rounds. Break the broccoli into small, even-sized florets to ensure uniform cooking. Cut the baby corn in half lengthwise. Finely mince the garlic.
- 2
Heat the peanut oil in a wok or large skillet until smoking. Add the garlic and shrimp. As soon as the garlic is fragrant and starts to golden, remove the shrimp to avoid overcooking.
- 3
Add the carrots, broccoli, shiitakes, snow peas, and baby corn. Stir-fry vigorously without stopping. The vegetables should remain crisp-tender and keep their bright color.
- 4
Return the shrimp to the pan. Pour in the soy sauce, oyster sauce, and brown sugar. Mix until the sauce coats every vegetable. If it's too dry, add a tablespoon of water to deglaze the juices.
Frequently asked questions
How do you get this dish right?
- The secret is heat: the wok must be scorching to sear without boiling.
- Don't overcrowd the wok; cook in two batches if necessary to maintain the sear.
How long does this dish keep?
Eat immediately to preserve the crunch. Keeps for 24 hours in the fridge, but vegetables will lose their texture.
