Wok Thai Basil Recipe
chicken, beef, or shrimp, sauteed in an asian basil sauce with seasonal greens
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Ingredients
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Protein
Marinade / Sauce
Aromatics & Heat
Vegetables & Greens
Finishing & Garnish
Method
Protein
- 1
Prepare protein
Pat the chosen protein (chicken, beef, or shrimp) dry with paper towel and slice thinly if not already. Place in a medium bowl.
- 2
Lightly season with 1/2 teaspoon light soy sauce and 1/4 teaspoon cornstarch (use a pinch more cornstarch if using beef) and toss to coat. Let sit while you prepare sauce and vegetables — 10 minutes if time allows.
Marinade / Sauce
- 3
Make sauce
In a small bowl whisk together 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1 tsp dark soy (optional), 1 tsp brown sugar and 2 tbs water or chicken stock until sugar dissolves. Stir in 1 tsp cornstarch until fully incorporated. This will be the stir-fry sauce that thickens slightly when added to the hot wok.
Aromatics & Heat
- 4
- 5
Add garlic and shallot; stir-fry 10–15 seconds until fragrant but not browned. Add sliced chilies and stir 5 seconds more.
Protein Cooking
- 6
Add the prepared protein to the hot wok in a single layer (cook in two batches if crowding). For chicken: stir-fry 2–3 minutes until nearly cooked through. For beef: stir-fry 1–2 minutes for medium-rare (cook longer for well-done). For shrimp: stir-fry 1–2 minutes until pink and just cooked through.
- 7
When protein is almost cooked, push it to one side of the wok.
Vegetables & Sauce
- 8
Add the bell pepper and seasonal greens to the empty side of the wok. Stir-fry 1–2 minutes until they begin to wilt but remain bright and slightly crisp. If the pan becomes dry, add 1 tablespoon water or stock to create steam.
- 9
Pour the prepared sauce over the protein and vegetables. Toss everything together briskly for 30–60 seconds so the cornstarch in the sauce activates and the sauce thickens and coats the ingredients.
Finish & Garnish
- 10
Turn off the heat and immediately add the basil leaves and scallions. Toss quickly — the residual heat will wilt the basil without overcooking it. Add 1/2 tsp sesame oil (optional) and 1/4 tsp freshly ground black pepper; taste and adjust with a squeeze of lime or additional fish/soy sauce as needed.
- 11
Transfer to a warmed serving plate or bowl. Serve hot with steamed jasmine rice or rice noodles and lime wedges on the side.