Go Back

Thai Basil Stir Fry Sauce

A zingy, aromatic sauce that elevates stir-fries with fresh ingredients and authentic flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sauce, Side
Cuisine: Asian, Thai
Calories: 120
Ingredients Method Notes

Ingredients
  

Sauce Ingredients
  • 2 tablespoons oyster sauce Brands like Lee Kum Kee or Kikkoman offer great flavor.
  • 1 tablespoon soy sauce Go for a naturally brewed soy sauce for depth.
  • 2 teaspoons fish sauce Use Tiparos for a balanced flavor.
  • 2 teaspoons granulated sugar Enhances the sauce’s sweetness and balances saltiness.
  • 2 tablespoons neutral oil Canola or grapeseed oil are great choices for frying without flavor interference.
  • 1/2 unit onion, julienned Sweet onions work wonderfully.
  • 6 cloves garlic, chopped Fresh garlic enhances aroma and taste.
  • 1-2 unit Thai chilies, chopped (optional) Adjust based on heat tolerance.
  • 1 cup unsalted chicken, pork, or vegetable stock Homemade is best, but store-bought works in a pinch.
  • to taste ground white or black pepper Freshly ground is always a winner!
  • 1/2 teaspoon black or dark soy sauce (optional) Adds depth and color.
  • 1/2 cup julienned red bell pepper For color and crunch.
  • 1 1/2 cups basil leaves Fresh Thai basil is ideal.

Method
 

Preparation
  1. Gather all ingredients at room temperature for smooth integration.
  2. Rinse and dry the basil to keep it fresh without water residue.
Cooking
  1. In a bowl, whisk together oyster sauce, soy sauce, fish sauce, and sugar to form the base flavor.
  2. Heat neutral oil in a wok or large pan over medium heat. Add the julienned onions and sauté for 3-4 minutes until they are translucent.
  3. Add chopped garlic and Thai chilies, stirring continuously for 1-2 minutes until the garlic starts to brown.
  4. Pour in your stock along with the sauce mixture and season with ground pepper. Stir to combine and let it simmer for 2-3 minutes.
  5. Fold in the julienned red bell pepper and cook for an additional minute.
  6. Add basil leaves and toss until they start to wilt for about 30 seconds. Adjust sauce with more stock or saltiness as needed.
  7. Use immediately for stir-frying or let it cool before storing.

Notes

Store any leftover sauce in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Enhance flavor by preparing a day before. Adjust consistency with a cornstarch slurry if too runny.