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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Nice and flavorful with aromatic basil. 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:
1. In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
2. The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
3. cornstarch to your sauce, but it won't affect the flavor either way.
4. Heat oil in wok or large skillet over medium-high heat.
5. Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
6. Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
7. Stir in herbs and serve.
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