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Stir-fried vegetable salad (Pad pak)
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Whip up a Thai-inspired veggie stir-fry bursting with fresh flavors.
Ingredients:
  • 48.80 gm oyster sauce
  • 1 tsp palm sugar or brown sugar (see note)
  • 20.00 ml sesame oil
  • 80ml sunflower oil
  • 1 bunch spring onions, cut into 5cm lengths
  • 225g baby spinach leaves
  • 225g pak choy, trimmed
  • 3 baby bok choy, trimmed
  • 500.00 ml Thai basil leaves (see note)
  • 1 long red chilli, finely chopped
  • 40.00 ml toasted sunflower seeds
Instructions:
  • Prepare a flavorful dressing by mixing together oyster sauce, sugar, sesame oil, and 2 tablespoons of sunflower oil in a small bowl. Set it aside for later use.
  • In a frypan over medium heat, warm up the 2 tablespoons of oil. Cook the spring onion until just wilted for about 2 minutes. Add baby spinach, pak choy, bok choy, basil, and chili, stir-frying for 1-2 minutes until tender. Pour the dressing over the vegetables, remove from heat, and sprinkle with sunflower seeds before serving.

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