Stir-fried Thai Basil with Garlic and Chili

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.

• Prep time: 10 min
• Cook time: 3 min
• Difficulty: Easy
• Calories: 173
• Protein: 3 g
• Carbs: 7 g
• Fat: 15 g

Ingredients

• 200 g Thai basil ( leaves picked )
• 6 piece Garlic ( chopped )
• 4 piece Thai chili ( sliced )
• 4 tbsp Peanut oil
• 2 tbsp fish sauce
• 2 tsp Brown sugar
• 2 tbsp Mineral water

Instructions

1. Aromatics prep

   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. Sauce mix

   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. Express stir-fry

   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.

Chef's tips

• 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.

Storage

Eat immediately. Basil turns black and loses its flavor if reheated.