Thai-Sweet Basil Stir-Fry
Sesame-Almond Broccoli "Rice"
Ingredients
- 1 onion, chopped
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, chopped
- 2 Tbsp olive oil
- 2 (10-oz) pkg frozen veggie crumbles
- 2 tsp agave nectar
- 2 tsp low-sodium soy sauce
- ½ cup fresh basil leaves
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- ¼ tsp crushed red pepper
- 1½ cups shredded carrots
- 1 lime, cut into 6 wedges
Instructions
- Cook onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat 6 minutes or until tender, stirring occasionally. Add crumbles; cook 10 minutes or until thoroughly heated.
- Stir in agave and soy sauce; cook 1 minute. Remove from heat; stir in basil, zest, lime juice, and red pepper. Serve with carrots and lime wedges.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- ½ cup slivered almonds
- 2 cloves garlic, minced
- 1 (1-inch) piece ginger, peeled and minced
- 2 Tbsp sesame oil
- ¼ tsp salt
Side Dish Instructions
- Pulse broccoli in a food processor until finely chopped. Cook nuts, garlic, and ginger in hot oil in a large skillet over medium-high heat 1 minute or until fragrant.
- Add broccoli and salt; cook 5 to 7 minutes or until broccoli is tender.
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