Thai Veggie Stir Fry


Our garden produced the eggplant, zucchini, broccoli, basil and cayenne peppers. The beautiful dragon beans were a gift from my good friend Mary Sue. I just love Summer veggies and this is a simple, easy stir fry recipe to honor those garden gifts. Gluten-free, low-fat and diabetic friendly.

PRINT Thai Veggie Stir-Fry From MS word

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Thai Veggie Stir Fry

Yield: 4-6 servings

5 baby eggplant or 1 medium diced
1 medium zucchini cut lengthwise and sliced
4-5 red or cayenne chilies
2 medium carrots sliced
2 cups dragon or regular green beans sliced bite-sized
1 medium yellow onion julienne
1 crown of broccoli sliced bite-sized
1 – 2×2 inch chunk of fresh ginger minced
6-7 cloves garlic minced
2 tablespoons fish sauce
2 tablespoon organic coconut sugar
7 basil leaves chopped
1 tablespoon lemon grass paste
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, basil, garlic, onions, ginger in coconut oil for about 4 minutes. Add fish sauce, coconut sugar and lemon grass paste. Dust with cornstarch and stir fry for another minute. Serve.

©2015 Aron Bradley
http://www.boomercuisine.com

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