Thai Basil Vegetables
"Nice and flavorful with aromatic basil."
photo by Ivansocal
- Ready In:
- 23mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
-
Where I can have Thai chilies, basil, brokoli etc near Pune, Maharashtra
Reviews
-
really delicious! the vegetables were nice and tender and went really well with the thai sauce. -
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. -
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.
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Delicious! I love the combination of vegetables: sweet, earthy, and crunchy. The Thai Sauce is nice and savory, and the basil and lime juice contributed a nice element of brightness. To make it in bulk for a meal, I doubled the recipe and added vermicelli noodles. -
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!
see 15 more reviews
Tweaks
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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
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
