Vegetable stir-fry with mango and Thai basil

Ingredients for 2 servings:

• 150 g rice, e.g. jasmine rice
• 1 small zucchini
• 1 leek(s)
• 1 m.-sized carrot(s)
• 1 m.-sized mango(s)
• 15 g ginger
• 1 garlic clove(s)
• 2 stalks of Thai basil
• 1 lime(s)
• 3 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 tbsp agave syrup or mild honey
• ½ tsp chili flakes, optional
• 1 tbsp oil for frying, neutral
• n. B. salt and pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan, using leftovers

Bring the rice to a boil with 225 ml of water and cook over low heat for about 15 minutes, stirring occasionally. Follow the cooking instructions on the package. Clean the leek, halve it lengthwise, and cut into half rings. Clean the carrot, also halve it lengthwise, and cut into thin strips. Peel the mango, remove the core, and dice it. Wash the zucchini, quarter it lengthwise, and slice it. Peel and finely chop the garlic and ginger. Squeeze the lime. Mix together the lime juice, both soy sauces, the agave syrup, and chili flakes (if desired), and set aside. Pick the basil leaves and roughly tear them with your fingers. Add the cooking oil to a wok or large frying pan and heat until very hot. Add the ginger and garlic and fry until fragrant. Add the vegetables and mango and fry for 5-6 minutes, stirring regularly. If the mango is very ripe, add it a little later. Add the lime juice mixture and simmer for 2-3 minutes. Stir in the basil leaves and remove the pan from the heat. Season with pepper and salt, if desired, and serve with the rice. Note: Thai basil has a much more intense flavor than regular basil and cannot be substituted for it. You can find it at Asian stores. If you can’t find it, substitute it with cilantro.