Thai-Basil Chik’n Stir-Fry
This easy stove-top vegetarian supper—flavored with fresh basil, serrano peppers, bell peppers and hoisin sauce—can appear on your table in less than a half hour.
Prep Time: 25 min
Total Time: 25 min
- 2 tablespoons hoisin sauce
- 2 tablespoons water, divided
- 1 tablespoon tamari sauce
- 2 teaspoons sugar
- 1 tablespoon vegetable oil
- 1 1/2 cups slivered onion
- 2 serrano peppers, seeded and cut into thin strips or 1 jalapeño pepper, seeded and cut into thin strips
- 1 1/2 teaspoons minced garlic
1 package (10 oz.)
MorningStar Farms® Meal Starters®Chik’n Strips
- 1 cup julienne-cut red bell pepper strips
- 1/2 cup fresh basil leaves, coarsely torn
- 1 tablespoon lime juice
- 2 cups hot cooked brown rice (optional)
1. In small bowl stir together hoisin sauce, 1 tablespoon of the water, tamari sauce and sugar. Set aside.
2. In nonstick wok or large skillet heat oil over medium-high heat. Add onion, serrano peppers and garlic. Stir-fry for 2 minutes. Reduce heat to medium. Add MORNINGSTAR FARMS MEAL STARTERS Chik’n Strips, bell pepper and the remaining 1 tablespoon water. Cover and cook for 4 minutes, stirring occasionally. Remove lid. Stir in hoisin mixture. Cook, stirring frequently, for 3 to 5 minutes more or until chik’n strips are heated through.
3. Add basil leaves and lime juice. Stir until combined. Serve over rice (if desired).
ENOUGH WATER TO FILL THE
That’s how much we’d save if the
average US city ate one meal with veggie protein instead of meat, just once a week.
Kunzig, R. (2014). Carnivore's Dilemma. [Online] National Geographic. Available at: http://www.nationalgeographic.com/foodfeatures/meat/