Thai Basil Stir-Fry Foundation
A stir-fried dish built on garlic, ginger, and oyster sauce with a swappable protein and vegetable base. Quick-cooked over high heat until vegetables are tender-crisp and protein is cooked through.
Ingredients
Method
Cut protein into bite-sized pieces and dice or slice vegetables into uniform sizes for even cooking.
In a small bowl, whisk together oyster sauce, soy sauce, lime juice, and sugar; set aside.
Heat oil in a wok or large skillet over high heat until shimmering.
Add protein and cook, stirring frequently, until nearly cooked through (3–5 minutes for chicken, 2–3 for shrimp or thin-sliced pork); transfer to a plate.
Add garlic and ginger to the same wok; stir-fry for 30 seconds until fragrant.
Add vegetables and stir-fry over high heat until tender-crisp, about 3–5 minutes.
Return protein to the wok, pour in the sauce, and toss everything together for 1–2 minutes until sauce coats the ingredients and protein is fully cooked.
Taste and adjust seasoning with extra lime juice, soy sauce, or red pepper flakes as desired.
Transfer to a serving dish and top with fresh basil, sesame seeds, and additional red pepper flakes if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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