Thai Basil Vegetables
Recipe: #8195
February 22, 2013
Categories: Side Dishes, Carrot, Mushrooms, Asian, Thai, New Years, Wok/Stir-Fry, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Zucchini, Spicy, more
"Nice and flavorful with aromatic basil."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (225.9 g)
- Calories 197.1
- Total Fat - 9.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 46.2 mg
- Sodium - 2057.5 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 2 g
- Sugars - 5.9 g
- Protein - 16.7 g
- Calcium - 58.9 mg
- Iron - 2.1 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
Step 2
The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
Step 3
Cornstarch to your sauce, but it won't affect the flavor either way.
Step 4
Heat oil in wok or large skillet over medium-high heat.
Step 5
Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
Step 6
Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
Step 7
Stir in herbs and serve.
Tips
No special items needed.
1 Reviews
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