Thai Basil Vegetables

The Thai basil has greenish leaves but the stems, new leaves and flowers have a purple color.  It infuses such a wonderful aroma in your food.

Ingredients

• 2 medium zucchini, quartered and chopped
• 2 cups sliced mushrooms
• ½ cup slivered carrot
• ½ cup chopped fresh basil
• ¼ cup chopped cilantro
• 2 tbsp of soy sauce
• 2 tbsp of fish sauce
• ½ fresh lime, juice of
• ½ tbsp of minced ginger
• ½ tbsp of minced garlic
• 2 tsp of sugar
• ½-2 tbsp of sambal oelek chili paste
• 1 tbsp of cornstarch
• 1 ½ tbsp of vegetable oil

Directions:

In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce then set aside

The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp of 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