Duck Thai Basil Stir Fry Food

DUCK & THAI BASIL STIR FRY

Steps:

• Bring a saucepan ½ filled with water to boil and blanch the duck breasts in the water for 2 minutes. Remove from the water, drain through a sieve and run some cold water over the top of the duck to cool. Dab the duck breasts dry with some clean kitchen paper and then put the duck breasts skin side down in a cold frying pan and turn the heat up to a medium - high heat. Cook for around 3-4 minutes until the skin is golden brown and then remove from the pan.
• Next, slice the duck into 2mm thick slices and massage the marinade ingredients well into the meat.
• Finely slice the red onion set aside ready for the stir fry along with the sugar snap peas.
• In a large wok on medium high heat, add about 1 tbsp of vegetable oil and fry the
• red onion and sugar snaps for 1-2 minutes. Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but not yet browned. Then turn the wok onto a high heat add the duck and stir-fry for 1 minute. Lastly, add the coconut water and fish sauce and cook until the sauce is reduced by about half. Lastly, just before serving, add the Thai basil.
• Serve in a large bowl, and garnish with extra herbs, chilli and crushed peanuts.

THAI BASIL STIR-FRY

Steps:

• Stir-fry garlic and chili in the oil.
• Add the chicken, both soy sauces, the fish sauce, chili paste and white pepper.
• When the chicken is browned and almost cooked add the bell peppers and onion.
• When the veggies are done at the very last moment add the thai basil until just wilted and serve over rice.
• **note** if you want to make it vegetarian replace the chicken with some tofu. If you cant find Thai basil I would try regular basil although it wont be as authentic.

SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY

Steps:

• 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
• 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
• 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
• Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.

THAI BASIL VEGETABLES

Steps:

• In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
• The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
• cornstarch to your sauce, but it won't affect the flavor either way.
• Heat oil in wok or large skillet over medium-high heat.
• Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
• Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
• Stir in herbs and serve.