Centuries ago the Thai people migrated from southern China to Siam (present day Thailand) and with them brought influences of Chinese cuisine, including the art of 'stir-frying'. This skill, along with the unique Siamese vegetation, such as Thai Basil, presented an opportunity to create many tantalizing dishes.
The deep green leaves of Thai Basil deliver an assertive taste, much more so than Mediterranean basils, ensuring flavour is held during the stir-frying process.
INGREDIENTS:
Water, Sugar, Basil Puree (10%), Onion, Garlic, Salt, Corn Starch, Herbs & Spices [Chilli (2%)], Maltodextrin, Fish Sauce Powder [Fermented Sardines, Dextrin], Vinegar, Dehydrated Vegetables, Yeast Extract, Soy Sauce Powder [Soy Sauce (Defatted Soy Beans, Wheat (Gluten Free))], Natural Flavour, Food Acid (Lactic), Colour (Paprika Oleoresin), Herb Extract, Vegetable Gum (Xanthan), Spice Extract.
Contains: Fish, Soy and Wheat (Gluten Free)
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 475kj
Protein 1.7g
Fat, total 1.0g
- saturated 0.1g
Carbohydrate 24.0g
- sugars 18.9g
Sodium 1720mg
Gluten 0g
What you’ll need:
500g Chicken, Beef, Lamb or Tofu
500g Mixed Vegetables: - carrots, onion, long beans
200g Jasmine Rice
Suggested Cooking Instructions:
1. Heat two teaspoons of oil in an electric or range top wok.
2. Add your choice of sliced meat or Tofu and cook on high heat for 2-3 minutes until sealed.
3. Add the evenly sliced vegetables, stir and continue cooking for a further 3 minutes.
4. Bring down to low heat, pour in sauce, stir fry and cover with lid for 2-3 minutes.
5. Serve on a bed of steamed Jasmine rice.
