Thai Basil Vegetables Recipe #34202
Nice and flavorful with aromatic basil.
by Sue L
23 min | 15 min prep
SERVES 4
- 2 medium zucchini, quartered and chopped
- 2 cups sliced mushrooms
- 1/2 cup slivered carrot
- 1/2 cup chopped fresh basil
- 1/4 cup chopped cilantro
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1/2 fresh lime, juice of
- 1/2 tablespoon minced ginger
- 1/2 tablespoon minced garlic
- 2 teaspoons sugar
- 1/2-2 tablespoon sambal oelek chili paste (to taste)
- 1 tablespoon cornstarch (optional)
- 1 1/2 tablespoons vegetable oil
- In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
- The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
- cornstarch to your sauce, but it won't affect the flavor either way.
- Heat oil in wok or large skillet over medium-high heat.
- Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
- Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
- Stir in herbs and serve.
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5 stars