cambodian

Stir Fried Frog Legs With Holy Basil And Green Peppercorns

This stir-fried dish pairs frog legs, cleaned and patted dry with fresh green peppercorns, holy basil leaves and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

56 g Carbohydrates

19 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g frog legs, cleaned and patted dry 190 kcal
8g garlic, minced 12 kcal
5g thai chili, sliced 2 kcal
10g fresh green peppercorns (or crushed black peppercorns) 4 kcal
20g holy basil leaves 7 kcal
12g fish sauce 4 kcal
18g vegetable oil 159 kcal
30g water 0 kcal
180g cooked jasmine rice 234 kcal

Cooking instructions

frog legsfresh green peppercorns (or crushed black peppercorns)fish sauce
Pat frog legs dry. Toss with fish sauce and a pinch of black pepper; rest 10 minutes.
garlicthai chilivegetable oil
Heat oil in a wok over medium-high heat. Add garlic and chili; stir 10 seconds.
frog legs
Add frog legs and stir-fry 5-7 minutes, turning often, until cooked through and lightly browned.
fresh green peppercorns (or crushed black peppercorns)water
Add green peppercorns and a splash of water; toss 30 seconds to coat and deglaze.
holy basil leaves
Turn off heat and fold in holy basil until just wilted.
cooked jasmine rice
Serve with cooked jasmine rice.