*Stir-fried mixed vegetables (pat-pak-ruam-mit)
This is my favorite combination of vegetables. In Thailand collard greens are picked very young, making the vegetable tender and less bitter. If you go to an oriental grocery store you will find a smaller version called Chinese broccoli. You don’t have to use collard greens at all. Feel free to experiment and use whatever combination of vegetables that suits your palate. Remember to cook hard vegetables first since they take longer to cook and soft leaves last.
½ cup carrots, sliced
1 cup baby corn (fresh or frozen)
1 cup snow peas, trimmed
1 red bell pepper, cut into 1-inch cubes
1 cup asparagus, cut into 1-inch pieces
2 cups napa cabbage, cut into bite size
2 cups collard greens, cut into bite size
¼ cup canola oil
4 cloves garlic, minced
1 Tbsp light soy sauce
3 Tbsp oyster sauce
2 Tbsp sugar
1/3 cup Thai stock or water
1 Tbsp corn starch
1 pinch white pepper
Mix stock and corn starch in a small bowl and set aside.
Heat wok over medium high heat. Add oil and heat until it is almost smoking.
Add garlic and stir until golden.
Add carrots and cook for 2 minutes.
Stir in baby corn, snow peas, bell pepper, and asparagus and cook for another 2 minutes.
Add collard greens and seasoning. Stir in stock mixture and cook until bubbly. Stir in napa cabbage and cook until almost wilted.