Mixed Veggies

Serves: 4
Total Calories: 205


3 tablespoons olive oil
1 teaspoon finely chopped garlic
2 cups mixed vegetables cut into bite sized pieces
1 tablespoon thinly sliced, peeled fresh ginger
1 tablespoon oyster sauce
2 teaspoons Thai fish sauce
1 teaspoon Thai sweet black bean sauce
1 teaspoon Tommy Tang's Thai seasoning
2 tablespoons Chicken Stock


Heat oil in a medium skillet over high heat. Add garlic and saute briefly. Add all remaining ingredients except chicken stock and stir fry 2 minutes. Add stock and stir for 1 minute longer. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 90

This Mixed Veggies recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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