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Thai Stirfry Seafood with Lemon Grass
 
Ingredients: 3 Tbsp. vegetable or canola oil
3 Tbsp. chopped garlic
1/4 cup chopped fresh basil
1 Tsp. Thai Kitchen Lemon Grass
2 chopped shallots
1 lb. of your favorite seafood
1 sliced green pepper or zucchini or
8 oz of bamboo shoots (rinsed and drained)
2-3 Tbsp. Thai Kitchen Fish Sauce
Pinch of brown or cane sugar
Method: In a hot wok or skillet, fry garlic, basil, lemon grass and shallots in oil for 1-2 minutes.
Reduce heat and add the remaining ingredients.
Stirfry an additional 5-10 minutes or until seafood is tender but not overcooked.
Serve with rice.
Serves 2 to 4.
Thai Stirfry Seafood with Lemon Grass - Cook it All
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