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) 


Instructions : 

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. 

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