Thai basil stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chicken stock |
| 1½ | tablespoon | Fish sauce |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Sugar |
| 1½ | tablespoon | Canola oil |
| 3 | Garlic clove(s) minced (1 tbs) | |
| 2 | Scallions whites minced green cut in 1\" pieces for garnish | |
| 3 | Shallots, thinly sliced | |
| 1 | (to 3) Thai, serrano, jalape¤o or other hot chilies, thinly sliced | |
| 1 | pounds | Shrimp, peeled and deveined or chicken, pork or beef thinly sliced |
| 2 | cups | (to 3 cups) vegetables, diced (zucchini, summer squash onions and/or peppers) |
| 1 | bunch | Basil leaves (2 cups) |
Directions
Combine the stock, fish sauce, soy sauce, and sugar in a small bowl and stir until the sugar dissolves.
Just before serving, heat a wok over high heat. Swirl in the oil. Add the garlic, scallion whites, shallots, and chilies, and cook for 15 seconds or until fragrant but not brown. Add the main ingredient and vegetables, and stir-fry for 1-2 minutes. Add the sauce and most of the basil leaves, and simmer for 1-2 minutes, or until the main ingredient is cooked and the vegetables are crisp-tender. Correct the seasoning, adding fish sauce as necessary. Garnish with scallion greens and the remaining basil leaves.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 155 Submitted By DIANE LAZARUS On 10-25-95