To Make Thai Basil-Infused Vinegar:
Place fresh Thai Basil and place it in
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.
tir-fry. Add in the basil leaves and do a few
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
br>Stir in peanuts and Thai basil; toss again.
Season to
Stir in the mint and Thai basil.
Cut the cooked noodles
eat. Stir-fry pork in small batches, until pork is well browned
eat, add the sesame oil, pork and garlic. Allow to cook
ide strips.
Combine the pork, 1 tsp fish sauce, and
ater to a boil. Cook pork at a low boil for
Combine broth, fish sauce, sugar and chili garlic sauce in a small bowl.
Place a wok over high heat until hot. Add oil, swirling to coat sides.
Add garlic and chilies, cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink, about 2 1/2 to 3 minutes.
Add basil and green onions. Stir-fry for 1 minute.
Add sauce and bring to a boil. Add cornstarch solution, stirring, until boils again and thickens.
Serve with rice or noodles.
Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Heat oil in wok, add curry paste and stir fry for one minute.
Add pork, stir fry until lightly browned.
Add coconut milk and one cup water, bring to the boil.
Simmer for 15 minutes.
Add corn and peas to wok, cook for 5 minutes.
Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
Serve with steamed rice.
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.
In a mortar pound garlic and chilies with a little salt into paste.
Heat 2-3 tbsps canola oil in frying pan and brown the paste.
Add in the pork, making sure you break it up.
When meat is cooked (very fast; don't overcook), add in oyster sauce, fish sauce and sugar.
Stir in basil leaves. Add more fish sauce and sugar if needed.
n 1/4 cup of Thai basil and remove from heat.
he vegetables, add the chopped basil and lemon juice, and mix
ggs to rice.
Grind Thai chile peppers and garlic together