Stir-fried Thai Basil with Garlic and Chili
Ingredients
- 200 gThai basil (leaves picked)
- 6 pcGarlic (chopped)
- 4 pcThai chili (sliced)
- 4 tbspPeanut oil
- 2 tbspfish sauce
- 2 tspBrown sugar
- 2 tbspMineral water
Method
Basil leaves that wilt in seconds in smoking oil, releasing a powerful aniseed scent. A short, glossy sauce coats each leaf for a vibrant side dish.
- 1
Peel the garlic and roughly chop it. Slice the Thai chilies into thin rounds. Pick the basil leaves, keeping only whole leaves and the tips.
- 2
In a small bowl, mix the fish sauce, mineral water, and brown sugar. The sugar must be dissolved to prevent it from burning at the bottom of the wok.
- 3
Heat the peanut oil in a wok over high heat until it shimmers. Toss in the garlic and chili: they should sizzle instantly. As soon as the garlic is fragrant, add the basil and pour in the sauce. Stir constantly for 30 seconds until the leaves are wilted and glossy.
Frequently asked questions
How do you get this dish right?
- Only wash the basil at the last moment and dry it perfectly, otherwise it will boil instead of stir-frying.
- The wok must be smoking hot: speed is what keeps the vibrant green color.
How long does this dish keep?
Eat immediately. Basil turns black and loses its flavor if reheated.
