Bell peppers, snap peas, and carrots tossed in a vegetarian oyster sauce with heaps of basil.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, whisk together the vegetarian oyster sauce, soy sauce, sugar, and water to create the stir-fry base.
Heat the vegetable oil in a large wok or skillet over high heat until it begins to shimmer.
Add the minced garlic and Thai chilies to the pan, stirring constantly for 30 seconds until fragrant but not burnt.
Toss in the julienned carrots and snap peas, stir-frying for 2 minutes as they take the longest to cook.
Add the red and yellow bell peppers to the wok and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Pour the prepared sauce over the vegetables and toss rapidly to coat every piece evenly.
Turn off the heat and immediately fold in the fresh Thai basil leaves.
Stir gently until the basil is just wilted and fragrant, then serve immediately over steamed jasmine rice.
