Recipe - Pad Phak Ruam Mitr (Stir Fried Vegetables)

1 cup Chinese leaves, cut or sliced up
1 cup Broccoli florets
One half cup Carrots, cut or sliced up
One half cup Cauliflower florets
One half cup Prik chi fa (Thai
jalapenos), mixed red and
green, julienned
One fourth cup Snow peas
One fourth cup Mushrooms, cut or sliced up
One fourth cup Shallots, cut or sliced up
2 tablespoon Lime juice
1 tablespoon Light soy sauce
1 tablespoon Palm sugar
1 tablespoon Nam prik pao (roasted chili
paste in soy bean oil)
1 cup Bean sprouts

Ruam mitr means "everything in together", and literally this refers both to
the cooking style, where all the ingredients to be cooked are added
together, and the selection of ingredients, which most typically consists
of selecting a little of all the veggies in your store cupboard.

method: Heat a little peanut oil in a wok or skillet over medium heat, and
stir in the nam prik pao and soy sauce. When mixed and aromatic, add all
the other ingredients except the sugar and bean sprouts.

Stir fry until just cooked (the vegetables should still be crispy), tasting
for balance. Add sugar to taste. If the mixture becomes too dry, add a
little water. If it remains too wet, add a little arrowroot powder to
thicken the sauce.

Remove from the heat, stir in the bean sprouts, and serve with steamed
white rice
Posted to CHILEHEADS DIGEST V3 #171

Date: Thu, 28 Nov 1996 13:06:34 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th