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30-Minute Thai Basil Asian Stir-Fry

Grab the chopsticks and get your appetite ready for this quick and easy stir-fry that only takes about 30 minutes to make.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons chili garlic paste
  • 1 teaspoon freshly grated ginger
  • 3 cloves garlic minced
  • 1 teaspoon toasted sesame oil
  • 1 cup carrots diced
  • 1 tablespoon cooking oil divided (I used peanut)
  • 1 red bell pepper seeded and sliced
  • 1 leek thinly sliced
  • 1 1/2 cups sugar snap peas
  • 1/2 pound portabella mushrooms sliced
  • 1 tablespoon cornstarch
  • 1 cup vegetable stock
  • 1 handful Thai basil leaves roughly chopped
  • steamed rice for serving
  • toasted sesame seeds for topping optional


  1. In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, chili garlic paste, ginger, garlic, and sesame oil. Add the cornstarch and beef stock to the sauce and stir until smooth.

  2. Heat a large wok or skillet over medium high heat and add 1 tablespoon of cooking oil and add the carrots. cook for 2-3 minutes until starting to soften then add the rest of the vegetables and cook for an additional few minutes until tender-crisp, about 3 minutes. Pour the sauce mixture into the skillet and bring to a boil. Cook and stir for 2 minutes until it begins to thicken. Serve with rice and a sprinkle of sesame seeds if desired.