1 | clove | garlic, finely minced | ||
1½ | tablespoon | maple syrup | ||
1 | teaspoon | soy sauce | ||
dash | chili flakes | |||
1 | Thai chili, chopped | |||
3 | tablespoons | lime, juiced | ||
salt | ||||
|
This makes more than one serving. In a bowl, combine everything. Save in jar for future use.
1 | tablespoon | soy sauce | ||
½ | teaspoon | salt |
Mix everything with 1T of fish sauce until combined
vegetable oil | ||||
1 | small | onion, sliced | ||
¼ | cup | baby corn | ||
¼ | cup | bamboo shoot | ||
¼ | cup | red bell pepper, chopped | ||
1 | cup | Thai basil, packed | ||
8 | oz | tofu, pan-fried | ||
2 | Thai chilies, de-seeded | |||
baby broccoli, blanched | ||||
4 | cups | basmati rice, cooked and fluffed with fork |
In a pan, heat 2t vegetable oil. Sauté onion until translucent. Stir in baby corn, bamboo shoot, chilis, bell pepper, Thai basil & cook for 2 minutes, season with a pinch of salt.
Add to stir basmati rice, tofu, baby broccoli, and sauce until coated. Season accordingly to your preference. Toss in Thai basil last if you like the green aroma.