Thai Basil Stir Fry

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on July 18, 2018

Ingredients

•  Market:
  • • Sweet Peppers from Snapfinger Farms ($6.00)
    • Thai basil from from Global Growers Network ($3.00)
    • Edamame from Global Growers Network ($4.00)
    • Leeks $2, from Global Growers Network
    • Carrots from Global Growers Network ($3.00)
    • Eggplant from Global Growers Network ($3.00)
    • Squash from Global Growers Network ($3.00)
    • Yard Long Beans from Global Growers Network ($4.00)
    • Local lands ($3.00)
• Pantry:
  • Sunflower Oil
  • Apple Cider Vinegar
  • Nutritional Yeast
  • Tamari (gf soy sauce)
  • Sweet Paprika Powder
  • Garlic Powder
  • Onion Powder
  • Coriander Powder

 Directions

1. In a large skillet or wok heat two tablespoons oil.
2. Add 1 chopped onion, 3 small leeks chopped, 1 cup chopped sweet pepper, and 1 bunch chopped carrots. Cook till onions are translucent.
3. Add 1 cup chopped yard long beans, 2 small eggplant soup chopped, 1 cup chopped squash, and half a cup shelled edamame beans. Cook until the beans have softened.
4. Add in two tablespoons tamari, 2 teaspoons garlic powder, and 1 teaspoon each of onion powder, paprika powder, and coriander powder.
5. Chop half a cup of Thai basil leaves and add to the vegetables and 2 teaspoons nutritional yeast.
6. Taste and add salt or black pepper to taste. Add protein of choice if desired and serve over rice or noodles.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.