Ingredients:
• 350g KARANA shreds
• 4 cloves garlic, sliced thin
• 2 shallots, sliced thin
• 2 bird chili, sliced thin
• 2 tbsp vegetable oil
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp vegan Sambal Olek
• 1 tbsp vegan ‘fish’ sauce
(optional)
• 1 bunch Thai basil, torn
• Juice of 1 lime
Preparation:
1. In a medium wok or large sauté pan heat 1 tbsp of the oil over high heat until just smoking, add shreds, toss with oil and allow to brown on 1 side about 2-3 minutes.
2. Turn over and repeat.
3. Remove shreds to a plate.
4. Heat the other tbsp of oil in the pan on medium high.
5. Add garlic, shallot and chili, lower heat to medium.
6. Cook while stirring and lightly brown, add shreds and toss to combine.
7. Add liquids and combine take off heat and add basil, toss to wilt.
8. Add lime juice and combine.
9. Hold in warmer for service.
10. Serve on to of warm white rice and garnish with basil leaves and lime wedges. Can also be served on top of mixed greens or in a steamed bun.