Thai Basil Vegetables

READY IN: 23mins
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.

Ingredients Nutrition

Directions

  1. In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
  2. The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
  3. cornstarch to your sauce, but it won't affect the flavor either way.
  4. Heat oil in wok or large skillet over medium-high heat.
  5. Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
  6. Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
  7. Stir in herbs and serve.

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