One day last week, I came home from a long day at work to find a wonderfully thoughtful care package in my mailbox filled with books, homemade cookies, and fresh summer squash from my parents' garden. Am I a lucky girl or what?

I used the first squash to make one of my favorite dishes from childhood, sauted squash with onions, but thought it would be nice to feature the other squash on this site! So tonight I made a simple Thai-style mixed vegetable stirfry with the squash and other veggies from the local farmer's market. I decided to add a few shrimp to the dish and then cook everything very simply with fish sauce, oyster sauce, and sugar. This is such an easy way to cook vegetables, but it turns out great every time.

Recipe

Stirfried Mixed Vegetables | Pad Pak Ruam Mit | ผัดผักรวมมิตร

This is a simple and delicious way to enjoy fresh, seasonal vegetables.

5 from 2 votes

Print Pin Rate

Course: Vegetable

Cuisine: Thai

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 78kcal

Ingredients

6 cloves garlic minced
3-4 cups fresh vegetables cut into bite-sized pieces
12-15 shrimp peeled and de-veined
4 Tablespoons water
2 teaspoons fish sauce
2 Tablespoons oyster sauce
1 teaspoon sugar

Instructions

Saute chopped garlic in oil over medium heat until it's golden brown.
Turn the heat to high, add the shrimp and cook until they're pink.
Next add the cut vegetables, starting with the ones that will take the longest to cook. Add a little water, 1 tablespoon at a time, to help steam them.
Once the vegetables are almost done, add fish sauce, oyster sauce, and sugar to taste. Remove from heat quickly because the worst way to ruin fresh veggies is by overcooking them! Serve with jasmine rice and enjoy!