*Stirfried Mixed Uegetables with Prawns or Chicken* (PHAT PHAK RUAMMIT KUNG OR KAI)

[NoOTa]

<TABLE width=550><TBODY><TR><TD colSpan=5><TABLE width=550><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th19_1.jpg</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th19_3.jpg
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</TD></TR></TBODY></TABLE>Stirfried Mixed Uegetables with Prawns or Chicken
(PHAT PHAK RUAMMIT KUNG OR KAI)
</TD></TR><TR><TD vAlign=bottom align=right colSpan=5> </TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS : </TD><TD vAlign=center align=right colSpan=-5 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th19.jpg </TD></TR><TR><TD vAlign=bottom align=left width=195> Vegetable oil</TD><TD vAlign=bottom align=middle width=26 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=195> Chicken or prawns</TD><TD vAlign=bottom align=middle width=26 colSpan=-6>5</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>oz.</TD></TR><TR><TD vAlign=bottom align=left width=195> Fresh mushrooms, sliced </TD><TD vAlign=bottom align=middle width=26 colSpan=-6>1/2</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom align=left width=195> Asparagus, cut into 2 inch pieces </TD><TD vAlign=bottom align=middle width=26 colSpan=-6>1/2</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>cup</TD></TR><TR><TD vAlign=bottom noWrap align=left width=195> Carrots, peeled, sliced and blanched</TD><TD vAlign=bottom noWrap align=middle width=26 colSpan=-6> 1/2</TD><TD vAlign=bottom noWrap align=middle width=37 colSpan=-6> cup</TD></TR><TR><TD vAlign=bottom align=left width=195> Cauliflower, cut into small flowerettes</TD><TD vAlign=bottom align=middle width=26 colSpan=-6> 1/2</TD><TD vAlign=bottom align=middle width=37 colSpan=-6> cup</TD></TR><TR><TD vAlign=bottom align=left width=195> Garlic, chopped</TD><TD vAlign=bottom align=middle width=26 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=195> Sugar</TD><TD vAlign=bottom align=middle width=26 colSpan=-6>1/2</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=195> Fish Sauce</TD><TD vAlign=bottom align=middle width=26 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=195> Water </TD><TD vAlign=bottom align=middle width=26 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=37 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (2 servings)</TD></TR><TR><TD vAlign=bottom align=right colSpan=5></TD></TR><TR><TD vAlign=bottom align=left colSpan=5> 1. Heat oil in a saute pan or wok. Add garlic, chicken or prawns and fry until almost golden.</TD></TR><TR><TD vAlign=bottom align=left colSpan=5> 2. Add cauliflower, water, mushrooms, then stirfry until cauliflower is almost done. </TD></TR><TR><TD vAlign=bottom align=left colSpan=5> 3. Add asparagus, carrots and season with sugar and fish sauce. Stir to mix well and serve on a plate. (You can use other kinds of vegetables if available.)</TD></TR><TR><TD colSpan=5 height=31><TABLE width=550><TBODY><TR><TD width=163 rowSpan=2>http://www.mcdang.com/eng/Thaicuisine/Pic/th19_2.jpg</TD><TD width=369>Tips…</TD></TR><TR><TD width=369> This dish is another favorite with most tourists because it is simple yet very tasty and mild. This usually accompanies main dishes that are eaten with rice.
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