Stir-fried vegetable salad (Pad pak)

Cooking Salads Stir-fried vegetable salad (Pad pak)

Recreate the fresh flavours of Thai cuisine in this easy stir-fried vegetable salad.

Lables: Vegetarian Egg free Gluten free Lactose free Milk free Wheat free
  1. To make the dressing, combine oyster sauce, sugar, sesame oil and 2 tablespoons sunflower oil in a small bowl. Set aside.
  2. Heat remaining 2 tablespoons oil in a frypan over medium heat. Stir-fry spring onion for 2 minutes or until just wilted. Add baby spinach, pak choy, bok choy, basil and chilli and stir-fry for 1-2 minutes until tender. Pour dressing over vegetables and remove from heat. Scatter with sunflower seeds, to serve.

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2 tbsp oyster sauce
1 tsp palm sugar or brown sugar
1 tbsp sesame oil
1/3 cup sunflower oil
1 bunch spring onions, cut into 5cm lengths
225g baby spinach leaves
225g pak choy, trimmed
3 baby bok choy, trimmed
2 cups Thai basil leaves
1 long red chilli, finely chopped
2 tbsp toasted sunflower seeds

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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