Xao Xa Ot Recipe

Inspired by Monsoon GR

Time30m

Serves4

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)

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Ingredients

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Main Ingredients

2 stalks Lemongrass

1 medium Onion

1 cup Green beans

1 cup Snap peas

1 medium Eggplant

1 large Carrot

1 medium Bell pepper

2 cups Bok choy

1 small Jalapeno

1/2 cup Basil leaves

3 tablespoons Tuscany sunflower oil

2 tablespoons Aged soy sauce

1 teaspoon sugar

to taste Celtic sea salt

to taste white, green, and black pepper

1 cup Protein (Chicken, Tofu, Shrimp, or Beef)

Method

Cooking Instructions

Prepare the Ingredients

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.

Cook the Protein

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.

Stir-Fry the Vegetables

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.

Add Lemongrass and Seasoning

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.

Combine Everything

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

Serve

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