Thai Basil Stir Fry
A vibrant, healthy stir fry that combines crisp vegetables with aromatic Thai basil and a perfectly balanced sauce. Quick enough for weeknight dinners yet impressive enough for guests.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 people
Difficulty
Easy
Ingredients
- 1 pound protein of choice (chicken, beef, tofu, or shrimp), sliced thin
- 3 tablespoons vegetable oil, divided
- 4 garlic cloves, minced
- 2 Thai chilies, sliced (or 1 jalapeño for less heat)
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 cup green beans, trimmed and halved
- 1 cup fresh Thai basil leaves, packed
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Steamed jasmine rice for serving
Cooking Instructions
- Begin by preparing all your ingredients and having them ready near your cooking station. Stir frying moves quickly, so mise en place is essential for success.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and brown sugar until the sugar dissolves completely. Set this sauce mixture aside.
- Heat a large wok or skillet over high heat until it just begins to smoke. Add two tablespoons of vegetable oil and swirl to coat the cooking surface evenly.
- Add your chosen protein to the smoking hot wok and spread it in a single layer. Let it sear undisturbed for ninety seconds to develop a golden crust, then stir fry for two to three minutes until cooked through. Remove the protein to a plate and set aside.
- Return the wok to high heat and add the remaining tablespoon of oil. Once shimmering, add the minced garlic and sliced chilies. Stir fry for twenty seconds until fragrant but not burned.
- Add the bell peppers and green beans to the wok. Stir fry vigorously for three to four minutes until the vegetables are tender-crisp and slightly charred at the edges, maintaining their bright colors and satisfying crunch.
- Return the cooked protein to the wok along with any accumulated juices. Pour the prepared sauce over everything and toss to combine thoroughly.
- Add the cornstarch slurry and stir continuously for thirty seconds until the sauce thickens and coats all ingredients with a glossy sheen.
- Remove the wok from heat and immediately fold in the fresh Thai basil leaves. The residual heat will wilt the basil perfectly while preserving its vibrant color and aromatic oils.
- Serve immediately over steamed jasmine rice while the dish is piping hot. The contrast between the hot stir fry and fluffy rice creates the perfect textural harmony.
Chef's Tips
The secret to restaurant-quality stir fry is maintaining extremely high heat throughout cooking. Never overcrowd your wok; cook in batches if necessary to ensure proper searing rather than steaming.
Thai basil has a distinct anise-like flavor that sets it apart from Italian basil. If you cannot find authentic Thai basil, regular basil combined with a small amount of fresh mint makes an acceptable substitute.
For maximum flavor penetration, you can marinate your protein in one tablespoon of soy sauce and one teaspoon of cornstarch for fifteen to thirty minutes before cooking.