Thai Stirfry Seafood with Lemon Grass
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
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)