Super EASY Weeknight Spicy Thai Basil Stir-fry - Marion's Kitchen  

I think she did that on purpose ! I rlly like your comparison of it to the hay leaf

It’s an Asian thing. We like to leave a whole chili in there when it’s cooking it gets all soft and for whoever wants to eat it you don’t really remove it like a bay leaf.

I agree with Sophie! But I do not consider ginger as optional! And I like adding green onions too! And I like adding tiny carrot sticks too! And I like adding Worcestershire Sauce too! Yum, yum, yum, yum, yum and yum!

second to that!

@@michaelsalmon6436 but this is Thai so why are you talking about Chinese food?

How much of what can you mention please?

@@michaelsalmon6436p of😅😮pjypp

Yes ones for flavor and ones for spice

@@Tina-ol1kh True! But, those little red chili peppers pack a powerful punch and can ruin a stir fry for the un-initiated. And that sting does not wash away with a glass of milk or a glass (or three!) of saki or very chilled chablis or sauvignon blanc. I suggest that those little red peppers be carefully taste tested before the home chef ruins a lot of great ingredients. They should be labeled for sale with a big, bold caution label. (BTW, they maker great patio plants, with delightful growth all summer on my south facing back porch, and the fruit can be ground up, mixed with water, and then added to a spray container for use as a very effective deer repellant

What an amazing comment to read Gina. Thank you for being so thoughtful 😊❤️

I've been there! Now I'm up to date, but the first time I came across a Marion's video I was instantly hooked. 😊

@@lidialondresyes. Her videos are addictive !

Yeah, should have a trigger warning LOL

She's always done that in her videos, I imagine that's simply how her mom taught her to be resourceful :)

Hi huggledemon32! I like that she does this! It helps me find and remove the chilies from the stir fry before serving it. I keep enough sweet red chilies in the stir fry for that great color, which is a must for any stir fry.

@@michaelsalmon6436 good point!- I hadn’t thought of that, although since the chilli has been bruised and most of the seeds stirred through the whole dish- I’m not sure if removing that little bit of chilli would be enough for me! 🥺(I can’t handle spicy food!🤷‍♀️😱)

I’m no expert- but I would say a few little withered leaves/edges is fine in a stir fry, but if it is slimy and SMELLS off, I wouldn’t use it!👍🏻

Hi Michelle! Me thinks that that depends on just how "smelly" the basil gets! You must be referring to basil that you have been growing indoors from a purchase that you made at the Super Market in the produce aisle. That basil will get yucky quickly, despite what Rachael Ray says! I have had some luck extending it by cutting away perfect leaves and freezing them after drying them on paper towels overnight.(Not refrigerating them!) This basil never tastes or smells the same, however. I have experimented by cutting back my outdoor potted basil severely in mid-July. Thai basil did ok (not great!) but sweet basil did worse. One last "tip"- do throw away any basil plant that is infected by white fly. This infection will quickly spread to any nearby basil, IMO. I use a spray made from blenderized red chili peppers on my basil plants to prevent white fly infestation. Hope this info helps you. Maybe others will post their tips for how to care for your precious basil plants so they remain available all summer long for help with stir-fry recipes like this one. Good luck! Stay safe. Get vaccinated!

Update: I just cooked this today. The only thing I adjusted was adding a bit more sugar to balance the salt content from the oyster and fish sauce. Other than that, it was delish!

Hope you enjoy!

Agree! But not just any salt. Use of coarse Kosher salt is what you need. A teaspoonful at most! The size of the granules is what works to help grind up the chillies and the garlic into that great paste. (I also like to add fresh celery leaves. It adds another taste component! Some people prefer cilantro and others like Italian parsley!) Happy cooking!

the lip transfer that sometimes happens when she is biting into something like a steam bun. and i notice sometimes its on her teeth 😂😂😂

Hi Poppy! I often add chunks of fresh peaches to a stir fry. In this recipe, I would serve them on the side, after a grilling, to get some marks on them! Another step, of course, would be to grill the peaches for a dessert, served with vanilla ice cream, as a lame attempt to squelch the burning of the lips and mouth that results from your enjoyment of the stir fry.

What's your favourite?

@@richiegraham8599 Hi Graham I don't really have a favorite,prefer to switch it around to keep the dishes interesting cheers Jullyeann

@@jullyeanngarrick4159 wow nice! I do love Italian and Mexican dishes though and quite some more.. Hope you don't mind if we be friends

@@jullyeanngarrick4159Hi jully! I hope you're fine? Can we please?

I agree!!

So glad you enjoy the recipe Chris! -Team Marion's Kitchen

Me too, looks like Mac heroine.

If u like celery it goes well in a stir fry. But remove the veins before you cut it bite size.