in Thailand

Thai vegetables

updated

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Ingredients for 2 servings:

  • 132 g pointed cabbage
  • 96 g leek
  • 96 g bell pepper(s)
  • 64 g onion(s), red
  • 12 g pepper(s)
  • 2 tbsp rapeseed oil
  • 2 tbsp oyster sauce
  • n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Roughly dice the onions. Clean and roughly dice the bell pepper. Slice the chili pepper, leek, and pointed cabbage. Heat the rapeseed oil in a wok, pan, or pot. Stir-fry the vegetables for about 8 minutes. Season with the oyster sauce. Add pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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