Something tragic has happened to my tomato plant. I kept wondering why my tomatoes weren’t getting bigger, and now that season’s almost done, they’re teeny tiny and turning red. So tomato season has been a real bust this year. I’m holding on to hope that maybe they’ll grow more, but I’m pretty sure it’s done. I wanted so badly to start a vegetable garden this year, but the timing just didn’t work out. If you do have a garden or simply want to eat more vegetables, this recipe for Thai Basil Stir Fry is perfect for all that produce you want to use or a CSA box full of stuff you’re not sure about. The sauce is so tasty, so don’t be scared off by the fish sauce or the oyster sauce. They’re great pantry staples!
You can always add chicken to this recipe if you want. Just thinly slice it into one inch pieces and add it after the onions are cooked. Also feel free to use veggies you have! Your choice.
Let’s get started on this vegetable friendly recipe. First, prep all your veggies. Slice your garlic, slice your ginger into matchsticks, cut your broccoli into florets, dice your green onion, slice your white onion, slice your peppers, and chiffonade that basil! Then whisk together your sauce. I used sugar, soy sauce, fish sauce, and oyster sauce. In a large skillet, add sesame oil and cook the broccoli on medium high until it gets nice and charred. Broccoli stems tend to stay tough without steaming, so add a splash of water once the broccoli is browned and let it evaporate and steam the broccoli slightly. After the water has evaporated, remove the broccoli to a plate.
To the same pan, add your remaining oil and add the onion, garlic, ginger and chile. Cook, stirring frequently until the onion starts to soften. Add the bell peppers and cook for a couple minutes. Then add your green beans, stirring and letting them char. Add your sauce and stir to coat everything. Throw the broccoli back in along with the basil to warm it up and cook another minute. Then serve it immediately with white rice. See the full reccipe below.
- 2 tbsp sesame oil
- 3 tsp soy sauce
- 1 tbsp fish sauce
- 2 tsp oyster sauce
- ½ tsp granulated sugar
- 1 broccoli crown, cut into inch pieces
- 1 white or yellow onion, thinly sliced
- 3 garlic cloves, sliced
- 1 thumb sized ginger root, peeled and sliced into matchsticks
- 1 serrano, sliced (optional)
- 2 red or yellow bell peppers, sliced thinly
- 1 cup fresh green beans
- 2 green onions, thinly sliced
- a handful of fresh basil, chopped (about ⅓ cup)
- white rice for serving
- Whisk together the soy sauce, fish sauce, oyster sauce, and sugar in a small bowl. Set aside.
- In a large skillet over medium high heat, add 1 tbsp sesame oil. Add the broccoli, and sprinkle with a pinch of salt. Cook, stirring frequently until parts are charred. Add 1 tsp water to the skillet and stir for 30 seconds. Remove the broccoli to a plate and set aside.
- To the same skillet, add the remaining sesame oil and heat to medium high heat. Add the onion, garlic, ginger, and serrano if using. Cook, stirring frequently, for about 3 minutes. Add the bell peppers and cook for 2 minutes. Add the green beans and green onion and cook for 2 minutes more. Add the sauce and toss to coat for 30 seconds. Add in the basil and broccoli, tossing to coat for another 30 seconds. Immediately remove from heat and serve with white rice.