Recipeslut

INGREDIENTS (measurements are approximate)

1 block of tofu or chicken, sliced or cubed

tbs EVOO

3/4 cup of thai basil, divided into 1/2 and 1/4 for separate entry into cooking

2 cloves of garlic, chopped

3 Aji Dulce peppers, sliced

1 matchstick pepper, chopped fine

2 bell peppers, sliced lengthwise

1 medium souza squash or zucchini, sliced

1-2 asian eggplant, sliced

6 oz mushrooms, sliced

1/4 cup of water (add more if you want, the water will determine how saucy the dish is)

tablespoon of cornstarch (if the sauce is too thick, add more water)

pinch of sugar

dash of sesame oil

some splashes of soy

teaspoon of oyster sauce (optional)

DIRECTIONS:

(1) fry up tofu or chicken, set aside when done

(2) saute garlic, thai basil and aji dulce & matchstick peppers lightly in EVOO for a minute until softened. Then add all the veggies, cooking until close to done.

(3) meanwhile, combine all ingredients from cornstarch to the end of the list and stir until it is milky and light brown, set aside

(4) add water to the veggies, wait until it boils, then add the above (3) and stir the pan so that lumps do not form. Let it come to boil again. Add back in the tofu or chicken. Add remaining thai basil leaves. Cook until basil leaves are wilted.