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  • What secret ingredients give the unique flavors to Thai-style stir-fried vegetables (Pad phak ruam mitr)? Amidst hundreds of recipes online, note these ingredients - in this order of importance - fish or oyster sauce, brown or palm sugar, and chopped garlic. Fresh vege and hot wok are important, soy sauce may substitute for fish sauce, and white sugar for palm sugar. Use an oil of high smoking point. Spring onion, young coriander leaves and shallots are helpful too.

    • How do you cook a typical Thai stir-fried vegetables dish?
    • What are the key condiments that give it the unique flavor, other than vegetables?
    • Note the alternative or combined usage of oyster sauce, fish sauce, and soy sauce.
    • What vegetable oils will be suitable? (all oils are OK, but the ones with higher smoking points will caramelize better with less coating of your kitchen with a film of oil).
  Dishes  - Videos and Recipe Variations
  • Dish 3 : Thai Stir-Fried Vegetables, 'Pad Phak Ruam Mitr' - |

  • The oil and garlic

    • 2 tablespoons vegetable oil
    • 1 tablespoon chile oil
    • 1 tablespoon coarsely chopped garlic

    In go the chopped vege:

    • 1 cup broccoli florets
    • 1/2 cup cauliflower florets
    • 1/4 cup shallots, sliced
    • 3 tablespoons water
    • 1/2 cup carrots, sliced
    • 1/2 bell pepper, sliced
    • 1/4 cup snow peas
    • 1/4 cup mushrooms, sliced

    The condiments or sauce:

    • 2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • 1 tablespoon palm sugar
    • 1 cup spinach leaves
    • 1/2 teaspoon Thai pepper powder
  • Authentic Thai recipe for Thai Stir-Fried Vegetables, 'Pad Phak Ruam Mitr' from
  • Dish 4 : Vegetables Stir-fry - Thai recipe |

  • 1 min 38 sec Video.

    Thalia's recipe calls for adding the condiments and sauces before frying.

    There will be less caramelizing, but this is much more practical in a low-heat Western kitchen or microwave oven approach.

  • Directly from my cooking class in Thailand, how to make easy and delicious vegetables stir-fry! WRITTEN RECIPE: INGREDIENTS: 3 cabbage l...
  Chops  - Use Oil of High Smoking Point
  • Chop 1 : Oils Used in Thai Cooking |

  • The "low-smoke rate" here actually means HIGH smoking point or boiling temperature.

  • Oil is required for nearly all Thai dishes. Thai cooks commonly use coconut or palm oil which have a low-smoke rate and do not break down quickly. They are also surprisingly healthy if purchased organic and non-GMO. Other good alternatives include safflower, sunflower, corn, peanut, and other nut oils. Note that olive oil should not be used for high-temperature frying (including stir-frying), as it breaks down easily and may even turn toxic. (Enjoy olive oil at room temperature in salads and

  References and More

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Language: EnglishThis course is owned by Oriole
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