Thai Sauteed Mixed Vegetables

Thai sauteed mixed vegetables
I scrolled through the lists of jokes our mate Edouard sends me, and managed to find one (story rather than joke...) that isn't offensive – more difficult than you might think! This is a story which is perfectly logical to all males:
A wife asks her husband, "Could you please go shopping for me and buy one carton of milk, and if they have eggs, get 6."
A short time later the husband comes back with 6 cartons of milk.
The wife asks him, "Why did you buy 6 cartons of milk?"
He replied, "They had eggs."
(If you're female, I'm sure you're going back to read it again! Males will get it the first time.)

Thai sauteed mixed vegetables
(Phat phak lai yang)
Serves 4

1 tbsp chopped garlic
2 tbsp cooking oil
½ cup cauliflower in florets
½ cup baby corn sliced
½ cup cabbage shredded
½ cup broccoli in florets
½ cup bell pepper sliced

2 tbsp oyster sauce
1 tbsp soy sauce
½ tsp black pepper
3 tbsp chicken stock


1. Put the cooking oil in a wok; when hot add the garlic and stir-fry till golden brown.
2. Add all the vegetables and keep stirring over a high flame for about 2 minutes till cooked.
3. Add the remaining seasoning ingredients and stock and stir for a few minutes more to heat through.
4. It’s now ready to enjoy!

NOTE: The vegetables are just suggestions, so feel free to chop and change to suit your taste buds. Nynke used zucchini / courgettes in place of cabbage, and carrots in place of cauliflower. Do as you please as it will be good whatever you chose to use!

(Recipe adapted from Gap's: Thai culinary art school)

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