Thai stir fried soya with basil leaves | How to make Thai stir fried soya with basil leaves

By Geeta Sahni  |  27th Dec 2015  |  
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  • Thai stir fried soya with basil leaves, How to make Thai stir fried soya with basil leaves
Thai stir fried soya with basil leavesby Geeta Sahni
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

6

0





About Thai stir fried soya with basil leaves

A vegetarian version of Khao Gai Phat Krapow (stir fried chicken with basil leaves).

Thai stir fried soya with basil leaves, a deliciously finger licking recipe to treat your family and friends. This recipe of Thai stir fried soya with basil leaves by Geeta Sahni will definitely help you in its preparation. The Thai stir fried soya with basil leaves can be prepared within 30 minutes. The time taken for cooking Thai stir fried soya with basil leaves is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Thai stir fried soya with basil leaves step by step. The detailed explanation makes Thai stir fried soya with basil leaves so simple and easy that even beginners can try it out. The recipe for Thai stir fried soya with basil leaves can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Thai stir fried soya with basil leaves from BetterButter.

Thai stir fried soya with basil leaves

Ingredients to make Thai stir fried soya with basil leaves

  • Rice : 1 and 1/2 cup. ( I used basmati rice. Can use Jasmine rice instead)
  • For stir fried soya : Mince soya - 1 cup
  • Thai red chilli - 3-4 pcs
  • Baby corn - 4-5
  • French beans - 4-5
  • Garlic - 2 big cloves
  • Shallot onions - 3-4 or 1 big red onion
  • Holy Basil - a handful
  • Oyster sauce ( I used vegetarian oyster sauce) - 1 tsp
  • Light soya sauce - 1/2 tsp
  • Dark soya sauce - a dash
  • Sugar - 1/2 tsp
  • Salt as per taste
  • Pepper as per taste
  • For the Tom Yum soup : Green chilles - 3
  • Fish sauce/Vegetarian oyster sauce : 2-3 tbsp
  • Kaffir lime leaves : a few
  • Mushrooms : 5-6
  • Red capsicum - 1
  • Carrot -1
  • Shallot onion -2
  • Maggi soup cubes - 3
  • Water - 6 cups

How to make Thai stir fried soya with basil leaves

  1. Rice : Steam rice with salt according to taste. Keep warm on the side.
  2. Stir fry soya mince - Boil water in a pan. Drop in the minced soya and let it boil for 5 minutes. Drain, rinse well and squeeze extra water out.
  3. Peel the garlic and rinse the chillies under water, mince them with a knife. You can also pound them in mortar and pestle. They don't need to be super fine, just to bring out the oils and flavour from the garlic and chillies.
  4. Slice the shallot/onions thickly. Slice french beans in medium sized pieces. Slice baby corn into 2 pieces vertically. Further slice in 2-3 pieces each. Blanche baby corn and french beans. Keep aside.
  5. Take basil leaves off the stems, wash them nicely and tear them with hands.
  6. Heat pan/wok on high heat. Add oil to hot pan. When the oil is hot, add the chillies and garlic. Stir fry them for about 20 seconds until they are fragrant, but don't let them burn or turn too dry.
  7. Add the onions, french beans and baby corn. Stir fry until the onions are transcluscent.
  8. Toss in the soya mince. Keep stir frying continuously. If it starts to get dry, add a tiny splash of water.
  9. Add in salt, pepper powder, oyster sauce, light soya sauce, sugar and finally a dash of dark soya sauce. Stir fry for another 30-40 seconds.
  10. Toss in the holy basil, fold it in soya mince and then immediately turn off the heat.
  11. Tom Yum soup : Boil water in a pot. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage.
  12. Slice root ginger into thick slices. Remove stems from kaffir lime leaves.
  13. Drop the lemon grass, root ginger and kaffir lime leaves in water and let it boil for 5 minutes. Crush and add maggi soup cubes.
  14. Clean and halve mushrooms, slice carrots into round slices and red capsicum into medium size pieces.Slice shallot onions and green chilli in thick pieces.
  15. Add all veggies to the soup. Once the veggies are cooked, add salt/pepper according to taste. Add fish sauce/veg oyster sauce and lime juice.
  16. Turn off the gas. Adjust seasonings as per your taste. Discard lemon grass, kaffir lime leaves and slices of root ginger before serving.

My Tip:

For the stir fried soya : - This dish tastes best when served straight from the pan. Flavours are lost if it is cooked in advance and kept. - Make sure rice is cooked and ready to be served before you start cooking this dish. - The holy basil only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of soya and veggies. If over-cooked, it loses some of its flavor and gets slightly chewy. - Though seasonings can be adjusted, this dish is meant to be hot n spicy. For Tom Yum soup : Fish sauce/oyster sauce and lime juice can also be added to the soup bowl directly. Put 1 tsp sauce and 1 tsp lemon juice in soup bowl and then pour hot soup over it.

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