Ditch the meat and make yourself this delicious vegetarian Thai Basil Veggie Stir Fry with a side of sticky rice for a filling, fresh dinner!
Happy SUMMER everyone! I know I’m like 2 days late, but this is my favorite time of year and I always extend the celebration. There’s nothing better than the hot sun and nighttime thunderstorms.
Was anyone else PETRIFIED of thunderstorms as a kid? Growing up my family moved around a lot because of my dad’s job and we spent a few years in Atlanta, GA. All I can remember is seeing pink lightning and the neighbor boy telling me it was the deadliest kind. But for real- the ATL has crazy severe storms and I was always the one hiding in the closet because we didn’t have a basement :P
I wanted to celebrate summer with a veggie-filled dish that can be made with ingredients from your local farmer’s market! So- pretend this is a summer solstice party in recipe form.
This dish is so fresh and full of flavor! It also features one of my favorite Nakano Rice Vinegar Flavors- Citrus! It made with a hint of ginger, so it paired PERFECTLY with the rest of the ingredients. This month, Nakano’s challenge was to create something with farmer’s market inspiration. Insert —> tons of veggies! I decided to pair it with a vegetarian protein, garbanzo beans for a the meat-free eaters out there! If you’re looking for animal protein, I suggest chicken, for sure.
The sauce is super simple made with…
- Soy Sauce
- Maple Syrup
- Nakano Rice Vinegar, Citrus
- Ground Ginger
- Garlic (you can never have enough)
- Fresh Basil, of course
I wanted to keep the sauce light and not super saucy because the veggies were so perfect! Always an option to double the sauce if you’d like!
I am a HUGE fan of sticky rice and like to treat myself to it every once in a while. You’re more than welcome to pair it with brown rice, quinoa, or even my Paleo Cauliflower Fried Rice!
Thai Basil Veggie Stir Fry Nakano (June)
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- 1 15 oz. can garbanzo beans, rinsed
- 2 red peppers, sliced
- 1/2 small red onion, sliced
- 2 cups of pea pods, packed
- 1/4 cup fresh thai basil, chopped
- 1 tablespoon minced garlic
- 3 green onions, minced
For the Sauce
- 2 tablespoons EVOO
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon Nakano Rice Vinegar
- 1/2 teaspoon ginger powder
- pinch of salt
- red pepper flakes, to taste
- Preheat coconut oil and minced garlic in a large skillet to medium/high heat. Then, add in the veggies and beans and sauté for about 5 minutes.
- While veggies are cooking, prep sauce. Mix together all ingredients in a small bowl.
- Then, pour on sauce and continue cooking for about 15 more minutes or until veggies are at desired texture.
- Serve with grain of choice!
This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds!