Stir-frys haven’t really been a memorable meal in my household. Asian food used to almost scare me. I could never get the balance right and it would always just taste like a bowl of too much soy or horrible bottled sweet chilli sauce. I came across a recipe a few years ago and have tweaked it over the years to make it a staple, quick and easy weeknight meal. It’s so simple and interchangeable, as long as the sauce is the same u can change out all the other ingredients.
The best tip I can give with stir-frying is to have everything prepared before you start cooking.
Thai Basil Stir-fry serves 2 big serves
1 cup nuts (cashews/almonds)
250g of any protein (chicken/beef/prawns) sliced
1 red or brown onion sliced
2 kaffir lime leaves finely shredded and chopped
1 chilli deseeded and finely chopped (optional)
1 tablespoon grated ginger
1 clove of garlic crushed (optional)
1-2 tablespoons of any neutral oil
1-3 tablespoons oyster sauce
1-2 tablespoons fish sauce
2 cups mixed vegetables sliced the same size as the protein
1 cup basil leaves torn (Thai or normal)
1/2 cup coriander chopped
Mix the protein onion garlic, chilli, lime leaves, ginger and 1 tablespoon of oyster sauce and a glug of oil, let it sit and marinate while you prepare the rest of the ingredients.
Chop all of the vegetables and herbs.
Heat enough oil to coat the bottom of a wok until very hot stir-fry the nuts quickly until the turn golden take out and set aside.
Stir-fry the protein in batches setting aside when done.
Stir-fry the vegetables until nicely charred but still crunchy.
Add the protein and nuts back to the wok.
Add the sauces, taste, add more sauce if needed.
Add herbs, throw in any noodles and mix through.
Alternatively serve with steaming hot jasmine rice.
Simple, quick, easy and most importantly tasty. This recipe will not disappoint.
Do you have a cuisine or meal that you don’t go near?