Thai Basil (lunch) Recipe

Name: Sakeba Asian Pub & Grills Thai Basil (Lunch) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbs vegetable oil; 4 unit garlic cloves, finely minced; 2 unit fresh red Thai chilies, thinly sliced (or 1 jalapeño); 1 lb ground chicken (or pork, or tofu for vegetarian); 1 tbs light soy sauce; 1 tbs dark soy sauce; 1 tbs oyster sauce (use vegetarian oyster sauce for veg); 1 tbs fish sauce (or extra soy sauce for veg); 1 tsp palm sugar or brown sugar; 2 tbs water or chicken broth; 2 cups Thai basil leaves, packed (no stems); 0.5 unit white onion, thinly sliced; 4 cups steamed jasmine rice; 4 unit lime wedges, for serving

Inspired by Sakeba Asian Pub & Grill

Time25m

Serves4

Make Thai Basil (lunch) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Thai Basil Stir-Fry

2 tbs Tuscany sunflower oil

4 unit garlic cloves, finely minced

2 unit fresh red Thai chilies, thinly sliced (or 1 jalapeño)

1 lb ground chicken (or pork, or tofu for vegetarian)

1 tbs light soy sauce

1 tbs dark soy sauce

1 tbs oyster sauce (use vegetarian oyster sauce for veg)

1 tbs fish sauce (or extra soy sauce for veg)

1 tsp palm sugar or brown sugar

2 tbs Water or chicken broth

2 cups Thai basil leaves, packed (no stems)

1/2 unit white onion, thinly sliced

4 cups steamed jasmine rice

4 unit lime wedges, for serving

Method

Thai Basil Stir-Fry

Prep

Measure and prepare all ingredients before cooking: mince the garlic, thinly slice the chilies and onion. Pick basil leaves off stems and loosely pack 2 cups (about 50–60 g). If using tofu, press and crumble into bite-size pieces; if using ground meat, break up with a spoon.

Make Sauce

In a small bowl combine light soy sauce (1 tbs), dark soy sauce (1 tbs), oyster sauce (1 tbs), fish sauce (1 tbs), and palm sugar (1 tsp). Stir until sugar dissolves. Add 2 tbs water or broth and set aside.

Heat Wok

Place a wok or large skillet over high heat until very hot (1–2 minutes). Add 2 tbs vegetable oil and swirl to coat. The oil should shimmer but not smoke heavily.

Aromatics

Add the minced garlic and sliced chilies to the hot oil. Stir-fry for 20–30 seconds until fragrant and just beginning to color; take care not to burn the garlic.

Cook Protein

Add the ground chicken (or chosen protein) to the wok. Spread into a thin layer and let sear undisturbed for 20–30 seconds, then break up with a spatula and stir-fry until no pink remains, about 3–4 minutes. If using tofu, stir-fry until edges are golden, 3–4 minutes.

Add Onion

Add the thinly sliced white onion and stir-fry 1–2 minutes until it begins to soften but still has some bite.

Add Sauce & Simmer

Pour the prepared sauce into the pan and toss to coat the protein and onions. Let it bubble for 30–60 seconds so flavors meld. Taste and adjust: add a pinch more sugar if too salty, or 1/2 tbs soy/fish if too mild.

Finish with Basil

Turn off the heat or reduce to the lowest flame. Immediately add the packed Thai basil leaves and toss vigorously for 20–30 seconds until leaves are wilted and glossy but still bright green.

Serve

Divide steamed jasmine rice among four plates (about 1 cup cooked rice per serving). Spoon the Thai basil stir-fry over the rice. Garnish each plate with a lime wedge. Serve hot; squeeze lime over to taste.