The Thai adopted the Chinese technique of stir-frying to preserve the color, fresh flavor, and texture of each vegetable. Only the best vegetables are selected. Any assortment of vegetables can be used in this recipe.*
1 tbsp. vegetable oil
1 small onion, peeled and sliced
2 cups bite-sized pieces of mixed fresh vegetables**
1 tbsp. fish sauce
1 1/2 tsp. sugar
1/4 tsp. pepper
* For a more colorful dish, include vegetables of different colors. For green, white, and yellow, use green beans or broccoli, sliced cabbage or cauliflower or mushrooms, and yellow carrots or squash.
1. In a large skillet or wok, heat oil over high heat for 1 minute.
2. Fry onion over high heat, stirring constantly, for 3 minutes, or until tender.
3. Add mixed vegetables. Cook for 2 to 4 minutes, stirring constantly, until thickest vegetable is crisp-tender.
4. Add fish sauce, sugar, and pepper and stir.
5. Serve hot with rice.
Preparation time: 20 minutes
Cooking time: 10 minutes
** For a quick version of this recipe, use a 10- or 14-oz. can of mixed stir-fry vegetables, drained, instead of the fresh vegetables. If this isn’t quite 2 cups, add a bit more from a second can, or add a fresh vegetable or two until you have 2 cups.