It was extremely hot yesterday, so it seemed like a perfect day to combine light ingredients with flavours associated with a tropical climate. Thus, a Thai style ginger and basil stir fry with shrimp and vegetables became the choice! We made this spicy by blending some hot sesame oil with sunflower oil as the base of the sauce, and then we served it over cauliflower rice.
Time: 35 Minutes
- Veggies. We used:
- Orange Pepper
- Thai Basil Leaves (Regular Basil will do in a pinch though)
- Fresh Ginger Root
- Oils of your choice. We mixed sunflower oil and hot sesame oil, but I’d think sesame oil or peanut oil would be excellent as well.
- Soy Sauce
- Oyster Sauce or Fish Sauce (optional)
- Pour your oil(s) into a pan.
- Peel your ginger, and using a microplane grater, grate it into your oil, and let that sit to infuse and develop flavour as you turn your attention to your vegetables.
- Slice all of your vegetables!
- Heat your oil in the pan, and when it’s hot, add your onions, and give them a quick sautee for a few minutes.
- Then, add your carrots and broccoli. (Add the broccoli a little sooner if you don’t like it on the al dente side of things)
- Stir everything to combine, and then add a little water to the pan (this will help the carrots and broccoli soften a tad more by quasi-steaming them)
- Add your peppers and mushrooms, and continue cooking. Pour in a little soy sauce here too.
- When the mushrooms shrink a bit and start to become browner, add your shrimp and a little oyster or fish sauce.
- Sautee for a few more minutes until the shrimp is done.
- Plate, devour, and enjoy!