Get ready to tantalize your taste buds with a mind-blowing Lemongrass and Thai Basil Vegetable Stir Fry that will transport you straight to the vibrant streets of Bangkok! This incredibly quick and easy recipe packs a punch of authentic Thai flavors that will make you forget all about takeout. In just 25 minutes, you'll create a restaurant-worthy dish that's not only delicious but also packed with fresh, colorful vegetables and aromatic herbs that will make your kitchen smell like a Thai street food paradise!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup mixed vegetables (carrots, bell peppers, snap peas)
- 2 stalks lemongrass, chopped
- 1/2 cup Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon chili paste (optional)
Instructions
- Begin by preparing your ingredients. Wash and chop the mixed vegetables into bite-sized pieces. If using whole carrots, slice them into thin rounds or julienne them for even cooking. Cut the bell peppers into strips and trim the snap peas. Set aside.
- Take the lemongrass stalks and remove the tough outer layers. Chop the tender white part finely. This will release the aromatic oils and enhance the flavor of the dish.
- Rinse the Thai basil leaves under cold water and pat them dry with a paper towel. Remove any tough stems and set the leaves aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced ginger and chopped lemongrass. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn the ginger.
- Add the mixed vegetables to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp. Make sure to keep the vegetables moving in the pan to ensure even cooking.
- If you are using chili paste for added heat, stir it in at this point. Adjust the amount according to your spice preference.
- Once the vegetables are cooked to your liking, pour in the soy sauce. Stir well to coat the vegetables evenly and cook for an additional 1-2 minutes.
- Finally, add the Thai basil leaves to the stir-fry. Toss everything together for about 1 minute, allowing the basil to wilt and infuse its flavor into the dish.
- Remove the skillet from heat and transfer the stir-fry to a serving dish. Serve immediately, either on its own or over steamed rice or noodles for a complete meal.
Tips
- Prep is Key: Chop all your ingredients before you start cooking. Stir-frying moves quickly, so having everything ready goes a long way!
- High Heat is Your Friend: Make sure your wok or skillet is nice and hot before adding ingredients. This ensures a perfect crisp-tender texture and those coveted wok hei (breath of the wok) flavors.
- Don't Overcrowd the Pan: Cook in batches if necessary. Overcrowding will steam your vegetables instead of giving them that beautiful stir-fried char.
- Fresh Ingredients Matter: Use fresh Thai basil if possible - its flavor is more intense and authentic than dried herbs.
- Customize Your Heat: The chili paste is optional, so adjust according to your spice tolerance. Start with a little and add more if needed.
- Serve Immediately: Stir-fries are best enjoyed right away while the vegetables are crisp and the herbs are fresh and vibrant.Pro Tip: For an extra flavor boost, try adding a squeeze of fresh lime juice just before serving to brighten up all the complex flavors!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
