Thai Basil Stir Fry Food

THAI SPICY BASIL FRIED RICE

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL

Steps:

• In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

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.

SPICY THAI BASIL CHICKEN & NOODLE STIR-FRY

Steps:

• Mix sugar,lime juice and fish sauce in small bowl. Set aside.
• Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside.
• Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant.
• Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through.
• Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted.
• Add noodles; toss to coat. Serve immediately.

PORK, BASIL AND CHILLI STIR FRY - THAI STYLE

Steps:

• Prepare all ingredients in advance.
• Place wok or pan over a moderate heat and add 2 tablespoons oil.
• Add garlic and stir fry gently until it is just starting to colour lightly.
• Add the sliced shallots and stir fry for a few minutes until they are transparent.
• Remove garlic and shallots to another dish and set aside until needed.
• Add a little more oil to the pan and increase heat.
• Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
• When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
• Add the chillies and stir fry for a minute or two.
• Now add the oyster sauce, fish sauce and palm sugar.
• Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
• Add basil and stir fry until wilted.
• Before serving, sprinkle lightly with white pepper.
• Serve with steamed jasmine rice.

THAI BASIL STIR FRY WITH TOFU AND CHICKEN

Steps:

• Cut the tofu into small, bite-size pieces. Put on a double layer of paper towel and sprinkle a bit of salt over the pieces. Set aside to season the tofu and to let it drain, about 15 minutes.
• Cut the chicken in bites-size pieces a little smaller than the tofu. Transfer to a bowl and coat with the cornstarch and 1 teaspoon of soy sauce.
• In a small bowl, stir together the remaining 1 teaspoon of soy sauce with the sugar, water, and fish sauce. Set aside
• .Blot excess moisture from the tofu. Heat a large wok or nonstick skillet over medium-high heat. Swirl in 1 to 2 tablespoons of oil. Add the tofu and fry for 3 to 4 minutes, flipping midway, until golden brown and slightly crisp on two sides. Transfer to a plate.
• Reheat the wok or skillet over high heat. When nearly smoking hot, swirl in 2 tablespoons of oil. Add the garlic, let it sizzle for a few seconds, then add the shallot. Stir for 15 to 20 seconds, then add the chicken, spreading it out into 1 layer. Let the chicken sear for about a minute, then use a spatula to flip it and cook the other side. When the chicken is nearly cooked through, add the tofu. Stir to combine and cook for a minute to heat through.
• Add the chiles and kaffir lime leaf, then sprinkle on the soy and fish sauce mixture. Stir-fry for a minute to combine the flavors and allow the tofu to absorb the seasonings. Then add the basil. When the leaves wilt, about 15 seconds, take the pan off the heat. Sprinkle with pepper, stir together, then transfer to a serving dish. Enjoy over rice .

BASIL GARLIC STIR-FRY THAI EGGPLANT RECIPE

Steps:

• Slice Japanese eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise.
• Put the eggplant in a colander in the sink or over a bowl, toss with approximately tablespoon of salt, and set aside to drain for about 45 minutes. Rinse the eggplant thoroughly, pat dry, and transfer to a large bowl.
• Sprinkle the cornstarch over the eggplant and toss to coat. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.
• Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.
• Add the Thai basil leaves, red chili, soy sauce, Maggi sauce, oyster sauce and fish sauce then toss to combine, about 1 minute.
• Serve topped with the sliced scallion.