Recipe by Sue Lau
Nice and flavorful with aromatic basil.
Top Review by bramble
delicious! i was so glad i had made enough to have leftovers for the next day. :-) i used tofu and different vegetables, but the sauce is what really made this dish. also, i added the cornstarch, but not as instructed. i wanted to wait until the end to see how thick it was, and then mixed a teaspoon with water before adding to the sauce already in the pan. i also stir-fried some noodles in extra sauce and threw in some sesame seeds. again, YUM.
- 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
Directions See How It's Made
- 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.