Thai Mixed Veg Stir-Fry – Hot Thai Kitchen!

In a typical home, mixed veggies refer to a bag of frozen vegetables. The most common mix is corn kernels, carrots, and peas. The more elaborate ones may include green beans, broccoli, cauliflower, bell peppers, potatoes, zucchini, squash, yams, sugar snap peas, water chestnuts or baby corn in the bag. Having a bag of frozen mixed veggies in your fridge is very convenient as there are countless ways to use and cook it. No matter how convenient it is, nothing beats a fresh veggie mix. Aside from not being limited to what’s in the bag, the texture of the vegetables is much better when cooked.

In this recipe, a vibrant mix of fresh carrots, cauliflower, cabbage, Chinese broccoli, snap peas, and shiitake mushrooms are stir-fried. A delicious and velvety sweet, salty, and spicy sauce makes this dish perfect for hot steaming rice. You’ll be totally surprised that this appetizing, healthy, and fabulous Thai mixed veg stir-fry dish is ready for the dinner table in under 30 minutes.


This recipe takes about 20 minutes to make. Serves 3 to 4.

• 1 tbsp vegetable oil
• 5 cloves garlic, chopped
• 5 Thai chilies, lightly smashed
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp Golden Mountain sauce
• 1 tbsp water
• ½ cup of carrots, sliced
• ¼ head cauliflower, cut into small florets
• 2 tbsp water
• 3 cups of cabbage, cut into bite-sized pieces
• 3 stalks Chinese broccoli, stems – thinly sliced, leaves roughly torn in half
• 10 sugar snap peas, sliced in half
• 5 fresh shiitake mushrooms, thinly sliced
• 1 tsp sugar


Start by segregating your vegetables according to the order of cooking them.
Put carrots and cauliflower in a bowl.
Put cabbage, Chinese broccoli stems, sugar snap peas, and fresh shiitake mushrooms in a separate bowl.
Set these aside while you prepare the sauce.
In a small bowl, mix together oyster sauce, soy sauce, seasoning sauce, and water, then set aside.
Heat oil in a wok over medium-high heat.
Sauté garlic and Thai chilies for 2 minutes.
Add carrots, cauliflower, and water, then stir-fry 2 minutes.
Add cabbage, Chinese broccoli stems, sugar snap peas, shiitake mushrooms, and the sauce mixture.
Continue stir-frying for 2 minutes.
Add sugar and stir-fry for 2 minutes.
Add Chinese broccoli leaves and continue stir-frying for 1 minute.
Turn the heat off, then transfer the stir-fried veggies to a serving dish.

Ideas And Tips:

You may substitute Golden Mountain seasoning sauce with Maggi seasoning, Bragg liquid aminos, Worcestershire sauce, Knorr liquid seasoning, Kitchen Bouquet browning and seasoning sauce, skinny seasoning or dark soy sauce.

Other vegetables that you can also use are baby corn, chayote, green beans, peas, bell peppers, long beans, young moringa pods, celery stalks, asparagus, fava beans, zucchini, Napa cabbage or bok choy.

If you want to add protein to the dish, you can use tofu, fish, chicken, pork, beef, shrimps, cashew nuts or hard-boiled quail eggs.

Thai Mixed Veg Stir-Fry - Hot Thai Kitchen
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