Restaurants›Charm Thai›Stir-fried Hot Basil Recipe

Stir-fried Hot Basil Recipe

Inspired by Charm Thai
Time30m
Serves2

Stir-fried fresh chili | garlic | Thai basil | jasmine rice

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Ingredients

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Stir-fry

Rice (serve alongside)

Method

Rice (serve alongside)

1

Rinse and cook rice

Rinse jasmine rice under cold water until the water runs mostly clear (removes excess starch). Drain.

2

Combine rinsed rice, 1.25 cups water, and a pinch of salt in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat.

3

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes; then fluff with a fork and keep warm.

Stir-fry

4

Prepare ingredients

Pick basil leaves from stems and loosely stack them. Thinly slice chilies, mince garlic, slice scallions into 1-inch pieces, and measure sauces. If using ground meat or tofu, break into small pieces so it cooks quickly and evenly.

5

Make sauce

In a small bowl combine light soy sauce, oyster sauce, fish sauce, dark soy (if using), and sugar. Stir to dissolve sugar and set aside.

6

Heat pan

Heat a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat.

7

Aromatics

Add the minced garlic and sliced chilies to the hot oil. Stir-fry for 10–20 seconds until fragrant and just starting to color. Be careful not to burn the garlic.

8

Cook protein

Add the ground meat (or crumbled tofu) to the wok. Break it up and stir-fry on high heat until mostly cooked through and starting to brown, about 3–5 minutes depending on protein. If the pan gets dry, add a splash (1–2 tsp) water or oil.

9

Add sauce and season

Pour the prepared sauce over the protein, toss quickly to coat, and stir-fry for 30–60 seconds so the sauce reduces slightly. Sprinkle in the white pepper and taste; adjust seasoning with a little extra fish sauce for saltiness or sugar for sweetness, if desired.

10

Finish with basil

Turn off the heat or reduce to very low. Immediately add the basil leaves and sliced scallions to the wok and toss vigorously for 10–20 seconds until the basil is wilted but still bright and aromatic. The residual heat will release the basil fragrance without overcooking it.

11

Plate and serve

Serve the hot basil stir-fry immediately over or alongside the warm jasmine rice. Offer lime wedges at the table to squeeze over just before eating.