Pad Pak Ruam (Thai Mixed Vegetables)

Step 1

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 2

In a small bowl, stir together the soy sauce and brown sugar until the sugar dissolves, about 30 seconds.

Step 3

Prepare all vegetables: cut broccoli into small florets (about 1 inch across), slice snap peas on the diagonal into 1-inch pieces, dice bell pepper into 1-inch squares, and cut carrot into thin matchsticks or 1-inch diagonal slices.

Step 4

Set a 12-inch skillet or wok over medium-high heat and pour in the neutral oil.

Step 5

When the oil shimmers and slides quickly across the pan, add the minced garlic and stir constantly for 15 seconds until it smells strongly fragrant (do not let it brown).

Step 6

Add the carrot and broccoli pieces, then stir and toss every 10 seconds for 2 minutes until the carrot softens slightly and the broccoli turns bright green.

Step 7

Add the bell pepper and snap peas, then stir and toss every 10 seconds for 90 seconds until the snap peas are crisp-tender (they should still have a slight crunch).

Step 8

Pour the soy sauce and brown sugar mixture into the pan and stir constantly for 30 seconds until every vegetable is coated with the sauce and it glazes lightly.

Step 9

Taste a piece of carrot and a snap pea, then sprinkle salt and pepper to taste (the soy sauce is salty, so add salt carefully).

Step 10

Transfer the stir-fry to a serving plate or individual bowls and serve immediately while the vegetables are still warm.