Chile And Basil Vegetable Stir Fry Recipes

THE BEST VEGETABLE STIR FRY RECIPE

The BEST Vegetable Stir Fry Recipe image

Vegetable sitr fry is a quick one-pan dish ready in under 30 minutes. Sauteed veggies in an easy sweet and savory stir fry sauce. The perfect recipe when craving Asian takeout that can be made at home.

Provided by Valentina Ablaev

Categories Easy

Time 25m

Number Of Ingredients 14

Ingredients

1 large carrot (sliced)
2 cups medium broccoli florets
8 oz can baby corn spears (drained)
8 oz mushrooms (white or brown) (sliced or quartered)
1 whole pepper (red, yellow or orange) (seeded and sliced)
2 Tbsp cooking oil ((extra light olive oil or canola))
2 Tbsp unsalted butter
3 garlic cloves (peeled and minced)
2 tsp ginger (minced)
1/4 cup chicken broth ((or vegetable broth for vegetarian))
½ tsp cornstarch
3 Tbsp low sodium soy sauce ((use Tamari for gluten free))
2 Tbsp honey
¼ tsp hot sauce (optional (Frank's or Sriracha work great))

Steps:

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.
In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.
Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

Nutrition Facts : Calories 256 kcal, Carbohydrate 31 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 444 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

THAI BASIL CHILLI CHICKEN | MARION'S KITCHEN

Thai Basil Chilli Chicken | Marion's Kitchen image

This stir-fry is fast, fresh and fabulous, making it ideal for busy weeknights. It's simple, but totally special too with its sweet, spicy and fragrant flavours. Serve it with steamed rice and you've got a winner on your hands.

Provided by Bee

Yield 4

Number Of Ingredients 14

Ingredients

2 tbsp vegetable oil
4 garlic cloves, finely chopped
6 large dried red chillies, roughly chopped
1 onion, sliced
500g (1 lb) chicken thigh fillets, thinly sliced
4 baby bok choy, sliced lengthways
1 cup Thai basil leaves
steamed rice to serve (click here to see my recipe for how to cook rice)
Stir-fry sauce:
1/3 cup oyster sauce
2 tbsp fish sauce
2 tsp dark sweet soy sauce
1 tsp sugar
½ tsp corn flour (cornstarch)

Steps:

Step 1.Mix the ingredients for the stir-fry sauce. Set aside for later.
Step 2.Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.

CHICKEN STIR FRY WITH CHILI AND BASIL

Chicken Stir fry with Chili and Basil image

Make and share this Chicken Stir fry with Chili and Basil recipe from Food.com.

Provided by JustJanS

Categories Poultry

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

500 g chicken breast fillets
40 ml vegetable oil
2 green onions, finely sliced
2 birds eye chiles, finely sliced
40 ml soy sauce
40 ml fish sauce
2 tablespoons palm sugar (or substitute brown sugar)
1 cup fresh basil (loosely packed)

Steps:

Cut the chicken breasts into small cubes.
Heat the oil in a wok and swirl to coat.
Add the chicken in batches and stir fry over high heat for 5 minutes each batch, or until the chicken is tender.
Add the spring onion and chili and stir fry for 1 minute.
Add the soy sauce, fish sauce and sugar and toss briefly.
Stir in the basil and serve with jasmine rice.

Nutrition Facts : Calories 264.9, Fat 10.5, SaturatedFat 1.6, Cholesterol 72.5, Sodium 1709.5, Carbohydrate 10.4, Fiber 1.1, Sugar 8.3, Protein 31.6

THAI BASIL VEGETABLES

Thai Basil Vegetables image

Make and share this Thai Basil Vegetables recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
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.

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