Fructose Free Thai Basil Mushroom Stir-Fry with Chiles
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
For the stir-fry
- 2 tbsp vegetable oil
- 4 cloves garlic, thinly sliced
- 4ā6 fresh thai chiles, thinly sliced (adjust to heat preference)
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 lb mixed mushrooms (such as cremini, shiitake, and oyster), torn or sliced into bite-sized pieces
- 1 medium red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup fresh thai basil leaves, loosely packed
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, sugar, and sesame oil until the sugar dissolves. Set aside.
- 2
Heat the vegetable 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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