Thai Basil Stir-fry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chicken stock,
1: , (to 3) Thai, serrano,
1 1/2 tbsp: Fish sauce,
-jalape o or other,
2 tsp: Soy sauce,
-hot chilies, thinly sliced
1 tsp: Sugar,
1 lbs: Shrimp, peeled and deveined
1 1/2 tbsp: Canola oil,
-or chicken, pork or beef
3: Garlic clove, s
-thinly sliced,
-minced, 1 tbs
2 cup: , to 3 cups
2: Scallions,
-vegetables, diced
-whites minced,
-, (zucchini, summer squash
-green cut in 1" pieces,
-onions and/or peppers),
-for garnish,
1 bunch: Basil leaves, 2 cups
3: Shallots, thinly sliced
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
Source from luhu.jp
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
Source from luhu.jp