Thai-style Vegetable Stir-fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 2 cups sugar snap peas
• 1 cup slivered carrot
• 1 cup sliced baby-bella portabella mushroom
• 1 cup bean sprouts
• 1/4 cup chopped fresh basil
• 1 stalk fresh lemongrass, chopped
• 1 teaspoon minced garlic
• 4 thai red chili peppers, stemmed and sliced thin (amount to taste)
• 1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
• 3 tablespoons fish sauce
• 2 teaspoons peanut oil
• 1 tablespoon peanut butter, mixed with a few drops of water
• 1/2 fresh lime

Recipe

• 1 place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
• 2 add peas, carrots, mushrooms, bean sprouts, and fish sauce.
• 3 steam-fry over heat until vegetables start to get tender, about 10-15 minutes (i forgot exactly how long, but i remember the peas were taking a bit of time).
• 4 the fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
• 5 if not, add a tbsp.
• 6 of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
• 7 add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
• 8 beware of the odors coming from the pan; the peppers may get you in the eyes.
• 9 when the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
• 10 stir that in and heat through.
• 11 squeeze the lime over all, (watching out for seeds), mix well, and serve.
• 12 serve with rice.