Thai Basil and Sweet Chili Stir-Fry Recipe

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

Ingredients:

• 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

Directions:

1. 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.  
2. Add all the cut up veggies and the can of corn and lower the to medium.  Cook for 3 minutes.
3. Add the Thai Basil and Sweet Chili packet and stir together, cooking on medium heat for 5 minutes.
4. Lower heat, cover and simmer for 8-10 minutes (or until the veggies are done to your liking).
5. Serve over steam rice (I sent my husband to our favorite Chinese restaurant to pick up some rice…I was out).

Looks good, doesn’t it?

What’s your favorite thing to add to stir-fry?