Looking for a quick and easy Thai dish? This 15-minute Thai Basil stir-fry is perfect for you! The protein can be substituted with any meat of your choice. Spicy, savory, and very fragrant, thanks to the basil leaves, make this the perfect comfort food for any time of day throughout the week.
Author: Tina Sawasdee at SideChef
or Chicken Breast/Thigh, Ground Pork, Seafood
Holy Basil Leaves
or Basil of Choice
Red Chili Peppers
Dark Soy Sauce
Chili Fish Sauce
Red Chili Peppers
Use a mortar and pestle, to pound Garlic (3 cloves) and Red Chili Peppers (3) until crushed. Set aside.
In a wok, heat Vegetable Oil (1/4 cup) over medium-high heat. Once hot, add Egg White (2). Once the egg white starts to get color, add the yolk to the middle area. Use a spoon to scoop some oil onto the edges of the yolk to seal. Cook until the white is golden brown for about a minute or if you want your egg to cook perfectly, you don’t need to separate the white and yolk and just fry like usual. Repeat with the other egg and set aside.
Reserve the frying oil in a heat-proof container aside and leave just a little bit of oil in the wok. Keep the wok over medium-high heat, then add garlic and chili. Stir fry for a couple of seconds until fragrant and starts to brown.
Add Ground Beef (1 lb) and give it a quick stir. Then, add Oyster Sauce (1 Tbsp), Dark Soy Sauce (1/2 Tbsp), Fish Sauce (1/2 Tbsp), and Granulated Sugar (1 tsp). Stir fry for about 2-3 more minutes.
Add in Holy Basil Leaves (1 bunch). Give a quick stir.
Serve stir-fry on top of the cooked Jasmine Rice (1 cup) with crispy fried egg and Cucumber (1). Optionally, serve with a combination of Fish Sauce (to taste), Red Chili Peppers (to taste), and Lime Juice (to taste) to make a Chili Fish Sauce.
Any kind of protein can be substituted for this recipe.
To make the chili fish sauce, add thinly sliced chili and lime juice to the fish sauce and you can adjust the amount depending on your preference.
If you can’t find or consume fish sauce, you can substitute it with more soy sauce.
Nutrition Per Serving
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