Total Time
23mins
Prep 15 mins
Cook 8 mins

Nice and flavorful with aromatic basil.

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.

Reviews

Most Helpful

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.

bramble August 22, 2003

OH YES! This was the nectar of the Gods. I have always love the flavour combination of basil and cilantro. I used slightly different vegetables,(snow peas, capsicum, bok choy etc) but the sauce was delicious.

Sueie July 13, 2003

i keep coming back to this recipe every time I want home made thai. I use the sauce as a basis for what ever veges I have on hand and pair it with shrimp or chicken. I do make it a lot spicier than called for with sirachi and red pepper flakes. i usually use onion, carrot, mushrooms, scallions and red peppers as my base, and then add whatever I'm in the mood for the amend the base. I do use corn starch with a bit of fish stock to thicken it up. LOVE LOVE LOVE this!

Diana P. September 25, 2016

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