The Everything Stir-Fry Cookbook Part 6

Thai-Style Chicken with Basil The secret ingredient in this dish is Thai holy basil, which has a peppery flavor. You'll recognize Thai basil by its distinctive purple-tinged leaves, but if it's not available, you may subst.i.tute sweet basil, which has a licorice-like flavor.

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1. Cut the chicken into thin strips. Place the chicken strips in a bowl, and add the salt, freshly ground white pepper, and cornstarch.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the dried chilies. Stir-fry briefly, then add the garlic. Stir-fry for 10 seconds, then add the chicken. Let sit for a minute, then stir-fry, stirring and moving the chicken around the pan, until it turns white and is nearly cooked through. (Remove the dried chilies from the pan if desired.) 3. Push the chicken to the sides of the pan and add the shallots in the middle. Stir-fry briefly, until they begin to soften, then add the diced bell pepper. Stir-fry for 1 minute, then add the chicken broth. Bring to a boil, then stir in the fish sauce, dark soy sauce, and sugar. Bring to a boil.

4. Stir in the fresh basil. Stir-fry for 30 seconds to mix with the other ingredients. Serve hot.

Beautiful Basil Ancient Greeks called basil the "King of Herbs," while the Romans considered it an aphrodisiac. One variety, holy basil, is considered to be a holy plant in India. Dishes featuring basil include Italian pesto sauce and a Thai beverage made with basil seeds. Interestingly, it is not used in Vasilopita, a Greek New Year's bread made to honor St. Basil. Ancient Greeks called basil the "King of Herbs," while the Romans considered it an aphrodisiac. One variety, holy basil, is considered to be a holy plant in India. Dishes featuring basil include Italian pesto sauce and a Thai beverage made with basil seeds. Interestingly, it is not used in Vasilopita, a Greek New Year's bread made to honor St. Basil.

Serves 4 1 pound boneless, skinless chicken thighs teaspoon salt teaspoon freshly ground white pepper, or to taste 2 teaspoons cornstarch 2 tablespoons vegetable or peanut oil 24 dried red chilies, or to taste 2 cloves garlic, minced 2 shallots, chopped 1 red bell pepper, diced cup chicken broth 2 tablespoons fish sauce 1 tablespoon dark soy sauce 1 tablespoon granulated sugar 1 cup Thai basil leaves, chopped

Serves 3 to 4 1 pound boneless, skinless chicken b.r.e.a.s.t.s 2 tablespoons oyster sauce 2 teaspoons cornstarch 3 tablespoons chicken broth 1 tablespoon soy sauce 1 tablespoon rice wine or dry sherry 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced ginger 1 teaspoon minced garlic 2 tablespoons Chinese brown bean sauce 1 cup walnut halves Walnut Chicken Brown bean sauce is available at Asian markets. If you find the walnut flavor in this dish a bit too strong, try blanching the walnut halves in boiling water for a minute before stir-frying.

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1. Chop the chicken into thin strips 1 to 2 inches long. Place the chicken in a bowl and add the oyster sauce and cornstarch. Marinate the chicken for 20 minutes.

2. Combine the chicken broth, soy sauce, and rice wine or sherry in a small bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the chicken. Let sit briefly, then stir-fry the chicken, stirring and moving it around the pan, until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.

4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic and the brown bean sauce. Stir-fry for 10 seconds, then add the walnut halves. Stir-fry for a minute, mixing them in with the bean sauce. Add the chicken broth mixture and bring to a boil.

5. Add the chicken back into the pan. Taste and adjust seasoning, adding salt or pepper if desired. Stir-fry for 2 more minutes to mix everything together and make sure the chicken is cooked through. Serve hot.

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Stir-Fried Beef with Snow Peas

Beef with Celery

Easy Beef Stir-Fry with Vegetables

Beef with Asparagus

Easy Beef Curry

Stir-Fried Spanish Rice

Stovetop Pepper Steak

Hot Hunan Beef

Saucy Beef Stroganoff

Easy Chinese Steak

Quick Broccoli Beef

Chili for Two

Gingered Beef

Mongolian Lamb

Beef with String Beans

Beef in Black Bean Sauce

Mexican Fajitas

Meaty Egg Foo Yung

Caribbean Meatb.a.l.l.s

Gourmet Chili for Guests

Tomato Beef

Beef and Baby Corn

Lunch Counter Liver and Onions

Cashew Beef

Stir-Fried "Moussaka"

Mexican Breakfast Burritos

Sizzling Beef with Teriyaki Sauce

Beef and Bean Sprouts

Speedy Beef Stew

Crisped Beef with Zucchini

Sloppy Joes

Curried Beef

Stir-Fried French Peppered Steak

Stir-Fried Beef with Onion

Spicy Beef Short Ribs

Mexican Taco Salad

Hungarian Goulash

Beef with Cauliflower

Beef in Stir-Fry Sauce

Roman-Style Lamb