High Fructose Corn Syrup Free Thai Basil Mushroom Stir-Fry with Chiles
Total time27 min
Prep time15 min
Cook time12 min
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Learn more →Ingredients
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
- 4–6 fresh thai chiles, thinly sliced (adjust to heat preference)
- 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), torn or sliced into bite-sized pieces
- 1 medium red bell pepper, thinly sliced
- 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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