Pad pak ruam mit

Method

1. 1 Slice the carrots thinly, and cut the bok choy and cabbage into bite-sized pieces.
2. 2 Blanch carrots and Chinese broccoli stems in boiling water for 1 minute, then remove them.
3. 3 Sauté minced garlic in oil for 30 seconds.
4. 4 Add the mushrooms and vegetables and stir-fry over high heat for 3 minutes.
5. 5 Season with oyster sauce, soy sauce, and sugar, then pour in cornstarch mixed with water and stir for 1 minute until the sauce thickens.