THAI STIR FRY VEGETABLE RECIPES

Steps:

• Thinly slice the lemon grass (or lemon rind).
• Peel and chop the ginger and garlic.
• Heat the oil in a large wok style pan over high heat.
• Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
• Add the chicken and stir-fry for 2 minutes.
• Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
• Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
• Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
• Enjoy!

Steps:

• To Prep In a small bowl, combine sauce ingredients. Set aside. To Cook In a wok, heat 1 tbsp of vegetable oil over medium-high heat. Fry tofu for 2 mins each side, until crisp. Set aside. Cook green beans for 2-3 mins. Set aside. In the hot wok, add remaining oil with eggplant and salt. Reduce heat to medium and stir-fry for 6 mins. Add ginger, onion, garlic and half of red chillies. Increase heat slightly and cook for 2-3 mins. Toss through half of Thai basil leaves and sauce mixture. Add crispy tofu and green beans until warmed up. Add a squeeze of fresh lime juice. Serve with remaining basil leaves, red chillies and steamed jasmine rice.