Thursday, June 24, 2010

Thai Basil Stir Fry


I got this recipe from some friends. It's not "authentic" but who cares it's GOOOOD. I did tweak the recipe. The original calls for ground turkey, cashews, green onions and more brown sugar than I used. I also used 1 1/2 pounds of green beans as opposed to the 8 ounces the recipe called for, and 1 1/2 cups of basil instead of one cup. I also added oyster sauce and used a light soy. I didn't blanch the green beans either. Anyway. I guess it's not the same recipe after all that.

More green bean recipes
Thai Basil Stir Fry
Bacon Wrapped Green Beans
Crispy Duck Gaeng Phet
Curried Quail Eggs
Green beans for baby
Stir Fry Green Beans

Thai Basil Stir Fry
1 1/2 pounds fresh green beans washed, ends trimmed and sliced
4 teaspoons oil (divided)
3 cloves garlic minced (divided)
1 jalapeno seeded and sliced (you can use a Thai bird too)
1 small onion sliced
1 pound sliced pork loin
2/3 cup chicken both or stock
1 1/2 tablespoons brown sugar (not packed)
2 tablespoons nam pla (fish sauce)
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 1/2 cup chopped Thai basil leaves
ground white pepper
Mix chicken broth, brown sugar, fish sauce, soy sauce, and pepper. Slice the green beans in the diagonal, about an inch or so in length.
Take half the oil and heat it on medium high heat in a wok. Cook half the garlic until fragrant.
Add the pork and oyster sauce. Stir fry until almost done.
Remove from wok and set aside.
Add remaining oil to the wok, cook the jalapenos and garlic until fragrant.

Add the onion and green beans. Cook until crisp tender.
Pour in the liquid and let the green beans simmer for about 3 minutes. The liquid will reduce.
Return meat to the wok. To heat.
Add basil leaves. Serve with hot rice.
The girls like this (without the jalapeno) with the sauce ladled over the rice.





Thai Basil Stir Fry
1 1/2 pounds fresh green beans washed, ends trimmed and sliced
4 teaspoons oil (divided)
3 cloves garlic minced (divided)
1 jalapeno seeded and sliced (you can use a Thai bird too)
1 small onion sliced
1 pound sliced pork loin
2/3 cup chicken both or stock
1 1/2 tablespoons brown sugar (not packed)
2 tablespoons nam pla (fish sauce)
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 1/2 cup chopped Thai basil leaves
ground white pepper

Mix chicken broth, brown sugar, fish sauce, soy sauce, and pepper.
Slice the green beans in the diagonal, about an inch or so in length.

Take half the oil and heat it on medium high heat in a wok. Cook half the garlic until fragrant.
Add the pork and oyster sauce. Stir fry until almost cooked through.
Remove from wok and set aside.

Add remaining oil to the wok, cook the jalapenos and garlic until fragrant. Add onion and green beans. Cook until crisp tender.
Pour in the liquid and let the green beans simmer for about 3 minutes. The liquid will reduce.
Return meat to the wok. To heat.
Add basil leaves. Serve with hot rice.
The girls like this (without the jalapeno) with the sauce ladled over the rice.

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