Fructose Free Thai Basil Cauliflower Stir-Fry with Chiles
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Learn more →Ingredients
4 servings
- 3 tbsp vegetable oil
- 5 cloves garlic, thinly sliced
- 4 fresh thai chiles (bird's eye), thinly sliced
Ingredient noteThis recipe uses only a small amount of thai chili pepper per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid thai chili pepper, please tap it and change its rating to Red.
- 1 medium head cauliflower (about 1.5 lb), cut into small florets
- 1 cup fresh thai basil leaves, loosely packed
For the sauce
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 3 tbsp water
For serving
- steamed jasmine rice, for serving (optional)
Instructions
- 1
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, sugar, and water until the sugar dissolves. Set aside.
- 2
Heat the oil in a large wok or 12-inch skillet over high heat until the oil shimmers and just begins to smoke.
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