Thai Basil Vegetables
Delight your taste buds with these vibrant and aromatic Thai Basil Vegetables, a quick and healthy stir-fry that’s bursting with bold flavors and fresh ingredients. Perfectly crisp red and yellow bell peppers, tender julienned carrots, snap peas, and baby corn are tossed in a savory blend of soy sauce, oyster sauce, and a hint of dark soy, balanced with a touch of sweetness and the gentle heat of Thai chilies. Fresh Thai basil leaves add their signature herbal aroma, bringing authentic Thai flavors right to your kitchen. Ready in just 25 minutes, this dish pairs beautifully with fluffy jasmine rice for a satisfying, veggie-packed meal that’s ideal for weeknights or light entertaining. Keywords: Thai Basil Vegetables, veggie stir-fry, Thai-inspired, quick and healthy dinner.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snap peas, trimmed
- 1 cup baby corn, halved
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 2 pieces Thai chili, finely chopped
- 1 cup fresh Thai basil leaves
- 4 cups cooked jasmine rice
Instructions
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Add the sliced red bell pepper, yellow bell pepper, julienned carrot, snap peas, and baby corn. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, and sugar. Mix well and set aside.
Add the chopped Thai chili to the wok and pour in the sauce mixture. Stir to coat the vegetables evenly.
Toss in the fresh Thai basil leaves and stir-fry for another minute until the leaves are wilted and aromatic.
Remove the wok from heat and serve the Thai Basil Vegetables immediately over warm jasmine rice.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 312.0 g | 113% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 32.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3174 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
