It does not get easier with this one. Saute some veg, throw in a couple of spices, pour in the liquid and you’re done! Don’t let my meagre list of vegetables stop you, the sky is the limit! Throw in some mushrooms here, a leek there or some capiscum here. The only rule is to keep it colourful; that’s what makes this dish fun!
Thai Basil Cauliflower serves 2
- ½ yellow onion, diced
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
- 2 medium carrots, sliced thinly
- 100g sugar snap peas
- 200g cauliflower, chopped into small florets
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp brown sugar (or honey if not vegan)
- ¼ cup vegetable stock
- ¼ cup Thai basil, chopped loosely
- optional add ins: a squeeze of lime, ½ tsp cayenne pepper, crack of pepper
- Heat a small saucepan on high heat and add enough vegetable oil to coat the bottom. Add the onion, garlic and ginger and fry until the onion is soft and the garlic and ginger are very fragrant, about 5 minutes. Stir frequently to prevent the garlic from burning.
- Add the carrots, peas and cauliflower and cook for another 2 minutes, stirring occasionally. Pour in the soy sauce and fish sauce before adding the brown sugar. Stir to coat the vegetables and cook until reduced to a syrup, about 2 minutes.
- Pour in the vegetable stock and throw in the Thai basil. Bring to a boil before reducing the heat to low and covering the pot with a lid. Simmer for 5-10 minutes or until the sauce has reduced. Serve immediately on top of rice or noodles.