Thai Basil Vegetables
photo by Ivansocal
- Ready In:
- 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.
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.
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!
Eh, this dish was 'ite. I made the sauce as the recipe called for except I used honey instead of sugar to coat the vegetables better. The sauce was a little too acidic. The lime flavor came across a little strong (though I did use a fairly large lime) and to combat the acidity I added some more honey, which balanced out the flavors. Overall the veggies were decent. I don't know how authentically "Thai" this dish is though. It's definitely asian.
RECIPE SUBMITTED BY
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.