Thai Style Vegetable Stir Fry

Ingredients 

• 2 carrots 
• 1 cup of snow peas 
• 2 large king oyster mushrooms 
• 1 small onion 
• 1/2 head of Savoy cabbage 
• 3 - 4 cloves of garlic 
• 1 small chili pepper, optional 
• 2 tablespoons of oyster sauce 
• 1 tablespoon of fish sauce 
• 1 tablespoon of soy sauce 
• 1 teaspoon of honey
• 1/4 cup of chicken stock 
• 2 tablespoons of oil 
• 4 eggs 

 

Instructions: 

1. Bring a pot of water to a boil. In the meantime, peel and slice the carrots into 1 inch thick pieces. Roughly slice the king oyster mushroom, onions, and Savoy cabbage. 
2. Dump all the veggies into the boiling water and cook for 1 minute. Once the blanching is finishing, drain and place into an ice bath. 
3. Place a wok on medium heat and drizzle in some oil. Drop in chopped garlic and chili pepper to become fragrant. 
4. Raise the heat to high and immediately drop in your blanched veggies. Cook for a 1-2 minute just to cook off the excess water. 
5. In the meantime, mix together the oyster sauce, fish sauce, soy sauce, and honey. Pour over the veggies and shake to combine.
6. Cook for 30 seconds then pour over 1/4 cup of chicken stock. Cook for another 30 seconds then pull off the heat and set aside. 
7. Grab a nonstick skillet and set to high heat. Drizzle in 2 tablespoons of oil and crack in 4 eggs. Let cook on side for 2 minutes or until the bottom is golden brown and crispy.
8. Flip the eggs and cook for another 30 seconds or until the eggs are jammy in the center. Remove from the heat.
9. Serve the fried egg with a bowl of fresh hot rice or riced cauliflower and your Thai styled mixed veggies.