Easy Thai Basil Vegetable Stir Fry
Try this Easy Thai Basil Vegetable Stir Fry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 bell pepper chopped
- 2 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 tbsp fish sauce
- 3 large garlic cloves minced
- 2 tbsp coconut oil
- 2 tbsp tamari
- 1 cup uncooked rice cooked according to package instruction (i like short-grain brown rice)
- 1 head broccoli chopped into florets
- 2 cups snap peas trimmed
- 3 carrots, peeled and chopped
- 3 cups thai basil (regular basil will work too)
- 1 tbsp coconut sugar (brown sugar works too)
- Carbohydrate 184.289453181086 g
- Cholesterol 0 mg
- Fat 31.1621346820846 g
- Fiber 13.1447454333719 g
- Protein 23.9760011579172 g
- Saturated Fat 24.2851301734115 g
- Serving Size 1 1 recipe (630g)
- Sodium 2970.22318201307 mg
- Sugar 171.144707747714 g
- Trans Fat 2.03844647398916 g
- Calories 1120 calories
Cook rice as indicated and set aside.In a small bowl combine all sauce ingredients and set aside.Add coconut oil to a large pot and melt over medium-high heat.Add garlic and sauté for one minute. It should brown but not burn. Watch closely.Add in broccoli, bell pepper, snap pees and carrots.Top with sauce and cover pot with a lid.Allow veggies to steam for about 3 mins or until desired crispness is achieved.Stir in basil and cook for 1-2 mins or until basil has wilted completely.Serve over rice.
