Description
A flavorful homemade Thai Basil Stir Fry Sauce that brings back childhood memories, perfect for stir-fried dishes, quick weeknight meals, or impressing guests.
Ingredients
Scale
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons granulated sugar
- 2 tablespoons neutral oil
- 1/2 onion, julienned
- 6 cloves garlic, chopped
- 1–2 Thai chilies, chopped (optional)
- 1 cup chicken, pork, or vegetable stock, unsalted
- Ground white or black pepper, to taste
- 1/2 teaspoon black or dark soy sauce (optional)
- 1/2 cup julienned red bell pepper
- 1 1/2 cups basil leaves of any kind
Instructions
- Combine your sauce: In a bowl, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well blended. Set it aside.
- Get cooking: In a wok or skillet, heat the neutral oil over medium heat until it shimmers—around 2 minutes should do.
- Sauté the onions: Add the julienned onions and sauté until they soften and turn translucent, about 5 minutes.
- Add garlic and chilies: Stir in the chopped garlic and chilies and stir until the garlic begins to brown (around 1-2 minutes).
- Pour in the stock: Add in 3/4 cup of stock, gently fold in the sauce mixture, then add ground pepper to taste.
- Darken the mix: For a deeper hue, drizzle in a dash of black soy sauce.
- Finish strong: Toss in the bell pepper, sauté for about a minute, then fold in the basil leaves until they wilt slightly.
Notes
Always taste and adjust! If the sauce is too salty, add a bit more unsalted stock or water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg