Lemongrass stir fry - Onions, green beans, snap peas, eggplant, carrots, bell pepper, lemongrass, bok choy, jalapeno & basil (Chicken | Crispy Tofu | Tiger Shrimp +2 | Beef Tenderloin +4)

Chop the onion, green beans, snap peas, eggplant, carrot, bell pepper, jalapeno, and bok choy into bite-sized pieces. Finely chop the lemongrass and basil leaves.

Prepare the Ingredients

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add your choice of protein (chicken, crispy tofu, shrimp, or beef) and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Protein

In the same skillet, add the remaining vegetable oil. Add the onions and cook for 2 minutes until softened. Then add the carrots, eggplant, bell pepper, green beans, snap peas, and jalapeno. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.

Stir-Fry the Vegetables

Stir in the chopped lemongrass, bok choy, soy sauce, sugar, salt, and pepper. Cook for another 2-3 minutes until the bok choy is wilted and everything is well combined.

Add Lemongrass and Seasoning

Return the cooked protein to the skillet, add the basil leaves, and toss everything together. Cook for an additional minute to heat through.

Combine Everything

Remove from heat and serve hot. Enjoy your delicious XAO XA OT with rice or noodles!

xao xa ot

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!