Thai Chili Basil Stir Fry (Pad Krapow)

• portioner: 4-6
• aktiv tid: 30 minutes
• total tid: 50 minutes

Ingredienser

• 1 1/2 c rice

• 2 Tbsp olive oil

• 1 lb chicken, ground or diced (optional)

• 1 onion, chopped

• 8 oz mushrooms, chopped

• 3 Tsp sambal oelek OR 1-2 tsp dried chili flakes, OR few to several dried chilis (to taste)

• 10-12 (yup) cloves garlic, minced

• 1 carrot, chopped

• 1-2 bell peppers, chopped

• 1 head broccoli, chopped

• Large handful Thai or sweet basil leaves, cut thin

• Optional: 4 soft-yolk fried eggs for serving

Sauce

• 1 1/3 c broth (any kind)

• 1-2 tsp corn starch

• 4 Tbsp fish sauce

• 4 Tbsp oyster sauce

• 3 Tbsp soy sauce

• 4 tsp white sugar

• 4 tsp brown sugar

Vejledning

Cook rice according to package instructions.

1. Heat oil in large skillet over high heat. Add optional chicken and cook (covered) until barely cooked through.

2. Add onion, mushrooms, and garlic and cook until softening.

3. While vegetables are cooking, whisk sauce ingredients together. Start slowly, adding broth to corn starch in small amounts to make a paste. When starch is dissolved you can be faster dumping in the other sauce ingredients. Add 1-2 Tbsp sauce to chicken.

4. Add veggies in increments depending on type and cook until each type starts to soften. (Carrots need longer than zucchini which needs longer than broccoli or peppers).

5. Add rest of sauce when veggies are softening but still firm, let simmer a minute or two.

6. If frying egg, do so in separate pan while veggies are still cooking, frying egg briefly so that yolk is still runny.

7. Remive from heat, add Thai basil to main mixture, and stir until basil starts to wilt.

8. Serve immediately on rice. Top with fried egg if desired.

Notater

From Rachel: The runny yolk of the egg helps balance the heat if you added a lot of chili peppers.

I throw n whatever veggies are on hand—zucchini, bok choy, Chinese spinach, etc., doesn’t have to be carrot and broccoli.