Being Diabetic, I am always trying to find recipes that are diabetic friendly. One of my favorite things to make is stir-fry. You have your meat (usually chicken, but beef a little more often now since my B-12 is so low) and then the rest of the meal is filled with a wide variety of vegetables. My favorite vegetable in stir-fry is carrots. I cannot get enough cooked carrots. Have you seen my amazing cooked carrots recipe??? They are to die for!
The other night I made probably the best stir-fry I’ve ever made. I used a Passage To Thailand Stir Fry Thai Basil & Chili sauce. The flavor was amazing! You’ll have to try sometime! Here’s the recipe I put together:
Thai Basil and Sweet Chili Stir-Fry
- 1 Red Pepper, cut into chunks
- 2 Small Zucchini, cut into chunks
- 1 can of baby corn, drained
- 1/2 to 3/4 lbs baby carrots
- 1 Thai Basil and Sweet Chili packet
- 1lb Beef, cut into chunks
- Splash of Olive Oil
- Add just enough Olive Oil to the bottom of your hot wok to cover the bottom. Add beef and cook on medium-high heat until it is almost done.
- Add all the cut up veggies and the can of corn and lower the to medium. Cook for 3 minutes.
- Add the Thai Basil and Sweet Chili packet and stir together, cooking on medium heat for 5 minutes.
- Lower heat, cover and simmer for 8-10 minutes (or until the veggies are done to your liking).
- Serve over steam rice (I sent my husband to our favorite Chinese restaurant to pick up some rice…I was out).
What’s your favorite thing to add to stir-fry?