This is one tasty stir-fry… jam packed with sweet Thai basil leaves and just enough chilli to make things exciting but not too fiery.
IN THIS PACK
– jasmine rice
– Thai basil & chilli paste
– stir-fry sauce mix
– 400g thinly sliced chicken, beef, pork or whole peeled prawns
– 1 Tbsp vegetable oil
– 1 onion, sliced
– 2 garlic cloves, chopped
– 2 cups chopped vegetables (e.g. broccoli, baby corn, snow peas and capsicum)
Put my JASMINE RICE in a saucepan with 2 cups of cold water. Bring to the boil, then reduce heat to low, put the lid on and cook gently for about 12 -14 mins, giving it a stir after about 5 mins. Remove from heat and stand, covered for 5 mins. Fluff up with a fork before serving.
Combine meat/prawns and my THAI BASIL & CHILLI PASTE in a large bowl.
Heat oil in a wok. Fry onion and garlic for 1 min. Add vegetables and my STIR-FRY SAUCE MIX. Stir fry for another minute. Then add meat/prawns along with my Thai basil & chilli paste and stir fry until cooked through. Serve with jasmine rice.
BASIL/CHILLI PASTE: sweet basil leaves (32%), red chilli (20%), soya bean oil, garlic, water, salt, sugar.
STIR-FRY SAUCE MIX: water, sugar, soy sauce (soya beans, salt, wheat), fish sauce (anchovy extract, salt, sugar), salt, oyster, stabiliser (415), red chilli, colour (150c), garlic.
JASMINE RICE: jasmine rice.