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  • 3 tablespoons coconut oil or olive oil
  • 1 large red potato, peeled and chopped into ½-inch pieces
  • 2 large carrots, peeled and sliced
  • 8 ounces Brussels sprouts, trimmed and halved
  • ½ red onion, chopped
  • 3 cloves garlic, minced
  • ½ red bell pepper, sliced
  • 2 cups fava beans, trimmed and halved
  • 1 (7-ounce) packet Saffron Road Lemongrass Basil Simmer Sauce
  • 3 cups cooked rice for serving


  1. Heat the olive oil to medium-high in a large skillet or wok. Add the potato, carrots, brussel sprouts, and red onion. Cover and cook, stirring occasionally, until vegetables begin to soften, about 8 to 10 minutes.
  2. Add the garlic, bell pepper, and fava beans. Cover and continue cooking, stirring occasionally, until all vegetables have reached desired doneness, about 3 to 5 minutes.
  3. Add the Saffron Road Lemongrass Basil Simmer Sauce and stir well. Continue cooking until heated through, about 2 minutes.
  4. Serve stir fry over cooked rice with fresh basil
Lemongrass Basil Spring Vegetable Stir Fry
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Lemongrass Basil Simmer Sauce
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