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Thai-Style Vegetable Stir-Fry

Created by Sue on April 29, 2013

Step 1: Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
Step 2: Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
Step 3: Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
Step 4: The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
Step 5: If not, add a tbsp. of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
Step 6: Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
Step 7: Beware of the odors coming from the pan; the peppers may get you in the eyes.
Step 8: When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistency.
Step 9: Stir that in and heat through.
Step 10: Squeeze the lime over all, (watching out for seeds), mix well, and serve.
Step 11: Serve with rice.