Thai Sweet Basil Stir Fry

With sesame almond broccoli “rice”
Meatless

1 onion, chopped

1 red bell pepper, thinly sliced

4 cloves garlic, chopped

2 Tbsp olive oil

2 (10-oz) pkg frozen veggie crumbles

1 Tbsp honey

½ Tbsp low-sodium soy sauce

½ cup fresh basil leaves

1 tsp lime zest

2 Tbsp fresh lime juice

¼ tsp crushed red pepper

1½ cups shredded carrots

1 lime, cut into 6 wedges

subheading: Broccoli Rice :

2 (12-oz) pkg broccoli florets

½ cup slivered almonds

2 cloves garlic, minced

2 tsp refrigerated ginger paste

2 Tbsp sesame oil

¼ tsp salt

Cook onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat 6 minutes or until tender, stirring occasionally.

Add crumbles; cook 3 minutes or until thoroughly heated.

Stir in honey and soy sauce; cook 1 minute.

Remove from heat; stir in basil, lime zest, lime juice, and red pepper.

Top with carrots and serve with lime wedges

subheading: Broccoli Rice:

Pulse broccoli in a food processor until finely chopped.

Cook nuts, garlic, and ginger in hot oil in a large skillet over medium-high heat 1 minute or until fragrant.

Add broccoli and salt; cook 5 to 7 minutes or until broccoli is tender.

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