Thai Basil Vegetables

• 2 medium zucchini, quartered and chopped
• 2 cups sliced mushrooms
• 1/2 cup slivered carrot
• 1/2 cup chopped fresh basil
• 1/4 cup chopped cilantro
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1/2 fresh lime, juice of
• 1/2 tablespoon minced ginger
• 1/2 tablespoon minced garlic
• 2 teaspoons sugar
• 1/2 - 2 tablespoon sambal oelek chili paste (to taste)
• 1 tablespoon cornstarch (optional)
• 1 1/2 tablespoons vegetable oil

1. In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
2. The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
3. cornstarch to your sauce, but it won't affect the flavor either way.
4. Heat oil in wok or large skillet over medium-high heat.
5. Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
6. Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
7. Stir in herbs and serve.

zucchini, mushrooms, slivered carrot, fresh basil, cilantro, soy sauce, fish sauce, fresh lime, ginger, garlic, sugar, sambal oelek chili paste, cornstarch, vegetable oil

Taken from www.food.com/recipe/thai-basil-vegetables-34202 (may not work)