Stir Fried Vegetables In Oyster Sauce



50 g Carrot, sliced

50 g Cabbage, sliced

50 g Kale, sliced

50 g Mushroom, sliced

50 g Red Bell pepper

1-2 Garlic clove

½ C Chicken stock


1 T     Oyster or Mushroom sauce

1/2 T Light soy sauce

½ t    Sugar

Sprinkle White pepper powder


Add 1 T vegetable oil to wok then add garlic and pumpkin, heat until fragrant.
Then add all vegetables, chicken stock and then add seasoning sauce, stir-fry until cooked.
Transfer to serving dish.
Serves: 1

NOTE: With all Thai meals, always taste before serving. Adjust flavor to your preference.