Our Thai basil plant is a monster now, with bushy green stalks just begging me to go Asian with my meal-planning. I was craving the crunch of a fresh summer zucchini, so I crafted this little recipe for a Thai basil stir-fry with some other leftover veggies that were hanging around in the fridge.
To make this Thai basil stir-fry, gather up the following:
- One huge, heaping handful of fresh Thai Basil, rinsed
- 2 large zucchini, chopped
- 5-6 white mushrooms, sliced
- 3 carrots, coined
- 3-4 small bell peppers, chopped
- 1 white onion, chopped
- 3 cloves of garlic, minced
- 1 hunk of raw ginger, grated
- 1 serrano chili pepper, minced
- 2 stalks of lemongrass (optional), minced
For the sauce, you’ll need:
- 1 lime, squeezed
- 1 Tb. rice vinegar
- 1 Tb. soy sauce
- 2 Tb. brown sugar
- 1 Tb. corn starch, dissolved in ½ c. water
- ½ tsp. fish oil
Start by making your sauce. It doesn’t take long, but cooking vegetables in a wok happens even faster, and you want to have the sauce ready in advance. In a bowl, whisk together rice vinegar, soy sauce, brown sugar and fish oil. Add your diluted corn starch mixture to the bowl and stir. Set aside.
Then chop everything up in a big pile.
Now cook your veggies.
Add 2 Tb. vegetable oil to heated wok. Start by adding chili pepper, garlic, ginger, and onions. Sauté for 2 minutes until fragrant. Mmmm, that smell makes my mouth water every time!
Next, add zucchini, carrots, mushrooms, bell peppers, and lemongrass. Stir and cook on high for 2-3 minutes. You want those veggies to stay nice and crisp.
Finally, add your sauce mixture to the wok, toss and stir to evenly coat veggies for another few minutes. Remove from heat and throw in your fresh basil leaves right at the end. The heat from the veggies is enough to blanch the basil without wilting it too much.
That’s it. I told you this Thai basil stir fry was fast and fresh!
Enjoy as a main course or with a side of rice. How easy was that?