Spicy Vegan Thai Basil Stir-Fry with Brown Rice

Ingredients

• about 450 g Plant-Based Ground
• 3 medium Bell Peppers (red, yellow, orange)
• 1 medium Onion
• 4 cloves Garlic
• 1 cup Thai Basil
• 2 tablespoons Chili Garlic Sauce
• 3 tablespoons Soy Sauce (or Tamari)
• 1 tablespoon Brown Sugar
• 2 cups Brown Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 2 cups of Brown Rice with 4 cups of water. Bring the water to a rolling boil over high heat (around 100°C / 100°C), then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 20 minutes until the water is absorbed and the rice is tender. Remove the saucepan from the heat and keep it covered.
2. 2While the brown rice is cooking, prepare the vegetables. Cut the 3 medium Bell Peppers (red, yellow, orange) into 2.54 cm pieces. Cut the 1 medium Onion into 2.54 cm pieces. Mince the 4 cloves Garlic.
3. 3Heat a 30.48 cm skillet or wok over medium-high heat (around 204.4°C / 200°C). Add the about 450 g of Plant-Based Ground to the hot skillet. Cook for 5-7 minutes, breaking it up with a spoon, until it is browned and slightly crispy.
4. 4Add the cut 1 medium Onion and the cut 3 medium Bell Peppers to the skillet with the plant-based ground. Stir-fry for 3-5 minutes, until the vegetables are slightly tender but still have a slight crispness.
5. 5Add the minced 4 cloves Garlic and the 2 tablespoons of Chili Garlic Sauce to the skillet. Stir-fry for 1 minute, until the garlic becomes fragrant.
6. 6Pour in the 3 tablespoons of Soy Sauce (or Tamari) and add the 1 tablespoon of Brown Sugar. Stir well to combine all ingredients in the skillet.
7. 7Add the 1 cup of Thai Basil to the skillet. Stir-fry for 30-60 seconds, just until the basil leaves are wilted.
8. 8Serve the stir-fry immediately over the cooked 2 cups of Brown Rice.

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