Chilli-Basil Vegetables

A quick dish of stir-fried vegetables with chillies and Thai basil
Ingredients - Serves 4
  • 3 cups of vegetables (carrots, green capsicum, red capsicum, snap peas, baby corn, cauliflower, mushrooms), sliced or cut into chunks as applicable
  • ½ cup tofu, cubed
  • 2 tbsp oil
  • 2 cloves (or 5 g) of garlic, chopped
  • 2 tbsp ginger, chopped
  • 2 stalks of lemongrass, finely sliced
  • 4 small red chillies (adjust according to your heat tolerance), chopped
  • 1 tsp palm sugar or brown sugar or white sugar
  • a handful of thai basil leaves
  • Soy sauce, to taste
  1. Steam the vegetables and set aside
  2. In a wok, heat the oil and fry the ginger and garlic for a minute or till the raw smell is gone
  3. Add the chillies and lemongrass and all the vegetables
  4. Stir-fry for a minute and add the sugar, basil and soy sauce. Make sure all the vegetables are coated well
  5. Serve hot with plain rice
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