Serves 4
Prep time: 20 minutes
Fried basil leaves
about 20 Thai basil leaves, stripped from the stems
1/2 cup canola oil
In a small pot heat the oil to about 350 degrees. Test by placing
a wooden chopstick in the oil, and when bubbles form around the chopstick
the temperature is right. Throw in about 5 leaves at a time, standing
back, as they will pop and sizzle with moisture initially. Watch for the
color to change and scoop out quickly with a spider or sieve. It will
take about a minute, or less. Drain on paper towels. Repeat with the remaining
leaves. They will be crisp and shiny with oil.
Chicken Stir-Fry
2 tablespoosn canola oil
4 scallions, cut into 1/2-inch pieces
3 cloves garlic, minced
1 large red bell pepper, cut into strips
1 Anaheim pepper, minced (or hot pepper of your choice)
1 1/2 pounds chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon brown sugar
1/2 cup
Thai Basil leaves, stripped from the stems
Heat 1 tablespoon oil in a wok until very hot. Add the scallions, garlic
and peppers. Stir fry until softened and starting to brown. Push to the
side and add
another tablespoon of oil. Add the chicken and stir-fry until cooked through.
In a small bowl stir together the soy, fish sauce, and brown sugar. Add
to the chicken and vegetables and stir fry until coated and glossy. Add
the basil and cook a few seconds until wilted. Serve with fried basil
leaves, if desired.
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