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Mixed Vegetables in Thai Basil Sauce
3 cups chopped assorted vegetables
1 ½ tbsp veggie oil
4 oz soup broth (not too salty)
¼ tsp cornstarch (optional)
1 clove crushed garlic
1 tbsp Spicy Thai Basil Sauce
Pour oil into pan and pre-heat. When oil is hot, add garlic, vegetables and toss. Add soup broth or water and & garlic and cook lightly. If you want to thicken the sauce slightly add cornstarch mixed with water stir until it thickens.
Serve with Thai Jasmine rice.
Serves 2-3 people. |
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Seafood in Spicy Thai Basil
120g red snapper
8-10 prawns
50g onion sliced thinly
40g red pepper (chopped)
40g green pepper (chopped)
Optional Garnish: Thai Sweet Basil Leaves
1 tbsp Spicy Thai Basil Sauce
Pour 1 tbsp oil into pan and pre-heat. Mix cornstarch in ¼ cup water and set aside. When oil is hot, add red snapper & brown. Add prawns and cook lightly. Remove from wok and set aside. Add 1 tbsp oil, heat and toss vegetables. Add seafood and garlic sauce and toss in wok. Push to side of wok and add cornstarch mixture. Mix with seafood and vegetables.
Serve with Thai Jasmine rice.
Serves 2-3 people. |
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Stir-fried Tofu & Peppers
150 g of firm tofu (deep fried is best)
1 ½ tbsp oil
½ c. green peppers
½ c. red peppers
½ c. onions
4 tbsp Spicy Thai Basil Sauce
Slice red peppers, green peppers & onions into thin pieces. Pour oil into pan and pre-heat. When oil is hot, add garlic, peppers & onions and toss. Add chicken broth, spicy stir-fry sauce & basil. Add tofu and toss in pan until lightly cooked. (Don't cook too long) If you want to thicken the sauce slightly add cornstarch mixed with water stir until it thickens.
Serves 2 people. |
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