Ingredients
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2 medium zucchini, quartered and chopped
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2 cups sliced mushrooms
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1/2 cup chopped fresh basil
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1/4 cup chopped cilantro
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2 tablespoons soy sauce
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2 tablespoons fish sauce
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1/2 fresh lime, juice of
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1/2 tablespoon minced ginger
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1/2 tablespoon minced garlic
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2 teaspoons sugar
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1/2-2 tablespoon sambal oelek chili paste (to taste)
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1 tablespoon cornstarch
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1 1/2 tablespoons vegetable oil
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1/2 cup slivered carrot
Instructions
- In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
- The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
- cornstarch to your sauce, but it won't affect the flavor either way.
- Heat oil in wok or large skillet over medium-high heat.
- Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
- Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
- Stir in herbs and serve.