Thai Basil Vegetable Rainbow

Ingredients

• 3 tablespoons Vegetarian oyster sauce (mushroom sauce)
• 1 tablespoon Soy sauce
• 2 cups Fresh Thai basil leaves
• 1 large Red bell pepper, thinly sliced
• 1 large Yellow bell pepper, thinly sliced
• 1.5 cups Sugar snap peas, trimmed
• 2 medium Carrots, julienned
• 4 cloves Garlic, minced
• 2 pieces Thai bird's eye chilies, minced(optional)
• 2 tablespoons Vegetable oil
• 1 teaspoon Cane sugar
• 2 tablespoons Water

Instructions

1. 1

   In a small bowl, whisk together the vegetarian oyster sauce, soy sauce, sugar, and water to create the stir-fry base.

2. 2

   Heat the vegetable oil in a large wok or skillet over high heat until it begins to shimmer.

3. 3

   Add the minced garlic and Thai chilies to the pan, stirring constantly for 30 seconds until fragrant but not burnt.

4. 4

   Toss in the julienned carrots and snap peas, stir-frying for 2 minutes as they take the longest to cook.

5. 5

   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.

6. 6

   Pour the prepared sauce over the vegetables and toss rapidly to coat every piece evenly.

7. 7

   Turn off the heat and immediately fold in the fresh Thai basil leaves.

8. 8

   Stir gently until the basil is just wilted and fragrant, then serve immediately over steamed jasmine rice.