Ingredients:
2 medium zucchini, quartered and chopped
2 cups sliced mushrooms
1/2 cup slivered carrots
1/2 cup chopped fresh basil
1/4 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 fresh limes, juice of
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
2 teaspoons sugar
1/2-2 tablespoon sambal oelek chili paste ( to taste)
1 tablespoon cornstarch (optional)
1 1/2 tablespoons vegetable oil
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.