Chef Yim’s - Vegetables Kee Mao (stir fried veggies with Thai basil and garlic)
- Choy sum cut into 2 inch 8 oz.
- Eggplant cut into 2 inch 8 oz.
- Green bean washed 8 oz.
- Carrot peeled and cut into 2 inch 4 oz.
- Minced garlic 1 tbsp.
- Thai basil 10-15 leaves
- Oyster sauce 1 tbsp.
- Fish sauce 1 tbsp.
- Sugar 1 tsp.
- Vegetable oil 1 tbsp.
- S&P to taste
- Chili pepper (optional)
In a frying pan or wok, heat up oil on medium heat. Add minced garlic and stir it for about 2 mins or until light gold color. Add carrot and eggplant and cook for about 5 mins then add choysum, green bean and basil leaves with all the seasonings. Toss to mix thoroughly for about 5 mins. Turn off heat and serve.
Note: you can add tofu or meats for variations.