Rejuvenating Thai Vegetarian Dinner

Allergens

None

Ingredients

• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup bamboo shoots, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup snap peas, trimmed and halved
• 2 tbsp vegetable oil
• 1/4 cup Thai basil leaves, roughly chopped
• Salt to taste

Instructions

1. In a medium saucepan, combine jasmine rice with 2 cups of water and a pinch of salt. Bring it to a boil, then lower the heat, cover, and cook for about 15 minutes until tender. Fluff with a fork and set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add zucchini, bell peppers, and bamboo shoots, stirring occasionally. Cook for about 4 5 minutes or until the vegetables are tender but still crisp. Season with salt to taste and remove from the pan.
3. In the same skillet, add another tablespoon of vegetable oil. Add snap peas and cook for about 2 3 minutes, or until slightly softened. Remove from the pan and set aside.
4. In a large bowl, combine cooked rice, cooked vegetables, and Thai basil leaves. Stir gently to mix and adjust salt if needed. Serve immediately with a smile!

Chef’s Insight

The key to this dish is in balancing the flavors, so don't be afraid to adjust the seasoning as needed.

Notes

The secret to this dish is in the balance of flavors and textures. Feel free to adjust the ingredients to suit your personal taste.