A simple Thai recipe that is vegan, gluten-free, and has no added sugar! Great for a quick lunch or dinner. This dish can be paired with rice, cauliflower rice or noodles.
Thai Basil Mushroom and Broccoli Stir Fry
INGREDIENTS
INSTRUCTIONS
-
- Clean the mushrooms and tear them lengthwise into smaller pieces.
- In a bowl add the mushrooms, 1 tablespoon soy sauce, 1 tablespoon chilli oil, and 3 teaspoons of corn starch.
- Mix well and set aside to marinate.
- Cut the broccoli into bite-sized pieces and blanch them in hot water for 30 seconds.
- Chop/coarsely grind the peeled garlic and chillies.
- To prepare the sauce, mix 1 tablespoon of Vegan Oyster sauce, 1 tablespoon soy sauce and 1 teaspoon rice vinegar in a small bowl and set aside. Check the flavor and add brown sugar if required to balance the flavors.
- In a heated wok/pan add 2 tablespoons of cooking oil.
- Once the oil is hot add a small batch of the mushrooms and fry until it is cooked through and brown.
- Remove the mushrooms from the oil and set them aside.
- Repeat until all the mushrooms are fried.
- To the same wok add the garlic and chilli paste and fry until aromatic.
- Add the broccoli and fry for a couple of minutes.
- Add the sauce and stir well for a few minutes.
- Add the fried mushroom and mix well.
- Add the basil leaves, stir well and turn off the heat.
- Serve immediately with steamed rice or cauliflower rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 334
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 3.8g19%
- Sodium 1747mg73%
- Potassium 781mg23%
- Total Carbohydrate 26g9%
- Dietary Fiber 16g64%
- Sugars 6.2g
- Protein 9.9g20%
- Vitamin C 148%
- Calcium 5%
- Iron 14%
- Vitamin D 3%
- Thiamin 17%
- Riboflavin 35%
- Niacin 35%
- Vitamin B6 29%
- Folate 28%
- Pantothenic Acid 36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Gluten Free, Vegetarian, High Protein, Low Carb
