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
Steps
- Steam the vegetables and set aside
- In a wok, heat the oil and fry the ginger and garlic for a minute or till the raw smell is gone
- Add the chillies and lemongrass and all the vegetables
- Stir-fry for a minute and add the sugar, basil and soy sauce. Make sure all the vegetables are coated well
- Serve hot with plain rice
By Sirisha Tadimalla on