Heat 2-3 Tbsp vegetable oil in a large wok, add 4 minced garlic cloves. When fragrant, add 3 minced Thai chiles, 1 lb minced chicken, 2 Tbsp each soy sauce and fish sauce, and ½ tsp sugar. Stir-fry on high heat until chicken is cooked, then add 30-40 fresh Thai holy basil leaves (about 1 package) and one small, slivered onion. Stir for one minute, then add a thinly sliced and seeded yellow bell pepper and 2 ½-3 cooked jasmine rice. Serve immediately. Recipe from Vatch’s Thai Street Food. (Feb. 2016)
Cooking Adventures 