Basil Stir Fry

I first tried this recipe, years ago, when I went to ’cooking class’.  A chef in the are had her house designed like a cooking studio, and she would give classes out of her home.  I learned a lot about cooking and gathered some great recipes.

This calls for ’fish sauce’.  You can buy it at any grocery store and stinks something horrible.  But it makes food taste great and the smell goes away after you cook it.  (Thankfully!)

 

BASIL STIR FRY 

6 Tbs. chicken stock

2 Tbs. Asian fish sauce

2 tsp. firmly packed light brown sugar

1/2 tsp. cornstarch

2 Tbs. vegetable oil

2 cloves garlic, minced

2 cups mushrooms, sliced

1 red bell pepper, sliced or chopped

1/2 large red onion, chopped in wedges

3/4 cup thinly sliced fresh basil leaves, preferably Thai basil

3 green onions, cut into 3-inch pieces

2 handfuls bean sprouts

Cooked jasmine rice for serving

In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.

In a large wok over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the mushrooms and stir-fry until juices start to release, add peppers and onion. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute. 

Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil.  Add the bean sprouts.  Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.

This tastes great with chicken, too.