To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil and place it in
Stir in the mint and Thai basil.
Cut the cooked noodles
stir fry 1 minute. Add basil (or cilantro); stir fry 30
Place 2 lemon wedges, 4 Thai basil leaves, and sugar in a cocktail shaker and mash well with a cocktail muddler. Pour in vodka and ice cubes; cover and shake until the outside of the shaker has frosted, about 45 seconds. Strain into 2 chilled martini glasses and garnish each with 1 lemon wedge and 1 Thai basil leaf.
long with a handful of Thai basil, and muddle together.
Pour
In a hot pan, add the oil and stir fry garlic and chili until fragrant.
Add pork and continue to stir fry on medium heat until almost ready.
Keep stir frying and add pork stock as needed.
Add oyster sauce, fish sauce, sugar.
Increase heat to high and add fresh thai basil. Keep stir frying for few seconds.
Serve with white basmati rice and fried eggs.
br>Stir in peanuts and Thai basil; toss again.
Season to
n another bowl whisk together sweet Thai chili sauce, 1 teaspoon of
b>sweet soy sauce) and continue to stir-fry. Add in the basil
Bring a medium saucepan of salted water to a boil on high. Add pumpkin. Cook 2-3 minutes, until almost tender. Drain well.
In a wok or large frying pan, heat oil on high. Stir-fry onion 1-2 minutes, until golden. Add garlic and chilies and stir-fry for 1 minute, until fragrant. Mix in pumpkin and stir-fry 1-2 minutes, until lightly golden.
Add peas and kecap manis and stir-fry 1-2 minutes more.
Remove from heat. Stir in basil leaves and cashews. Serve with rice.
o wok with the cabbage, basil leaves and noodles; stir-fry
Blanch basil in small saucepan of boiling
Heat oil in wok and stiry-fry the chicken for 30 seconds.
Add basil, onion, and pepper and stiry fry until softened.
Season with chili sauce and fish sauce.
ugar.
Top with the Thai Basil and serve.
Heat half the peanut oil in a wok on high heat. Stir-fry the Thai eggplant for 2 mins. Add the butternut squash and remaining peanut oil; stir-fry until almost tender. Add the baby eggplant, onion and chili pepper; stir-fry until the vegetables are tender.
Add the ginger, snow peas, noodles, half of the basil, sauce and stock to the pan; stir-fry until heated through. Season to taste.
Drizzle the stir-fry with sesame oil and sprinkle with the remaining basil to serve.
n 1/4 cup of Thai basil and remove from heat.
eat and mix in the basil leaves. Garnish with sliced cucumber
he vegetables, add the chopped basil and lemon juice, and mix
ggs to rice.
Grind Thai chile peppers and garlic together
In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
Add ground chicken and saute until browned.
Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
Saute for another 3 to 4 minutes.
Serve with rice.
Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.