One of our favorite Thai dishes was the inspiration for this meal, except that we used regular basil instead of thai basil – the kind that everyone has tons of right now that screams caprese salad or pesto. Well, we wanted to do something a little different with ours. We found it was the perfect addition for a stir fry! Mizuna, carrots, and green beans were sitting in the CSA box waiting to be used, which we coated in an almost-perfected sweet/spicy/salty sauce. As usual, the measurements I’m giving you aren’t specific, but there are some guidelines. Trust your tastebuds! When we were done, it tasted pretty darn close to Thai take-out! If you desire to give your basil a break from Italian food, we recommend this dish.
sesame oil and canola oil
1 large clove of garlic, minced
a spoonful of hot chile paste and/or 2 small dried chiles, sliced
2 scallions, white and light green parts chopped, and dark green parts chopped and reserved for garnish
a couple generous handfuls of mizuna leaves (it cooks down a lot, so don’t be shy)
4-5 small carrots (or 1 large) , sliced into medallions and blanched for 1-2 minutes (you can skip the blanching if your slices are thin)
a few handfuls of green beans, trimmed and cut into bite-sized pieces
a handful of fresh basil leaves, washed, dried, and sliced
- Heat a splash (about 2 tsp.) of sesame oil, and a bigger splash (about 2 TBS) of canola oil in a wok until very hot.
- Add the garlic, chile paste and/or dried chiles and stir fry for 1 minute.
- Add the scallions and stir fry for another minute.
- Add the mizuna and green beans and stir fry for 3-4 minutes until mizuna is wilted and green beans are still slightly crisp. Add the carrots and cook a minute or two longer.
- Add about 1 TBS each of soy sauce and rice vinegar. Add about 2 tsp. each of mirin and fish sauce. Add about 1-2 tsp. of brown sugar. Stir everything together.
- Taste and adjust seasonings to your liking (remember, fish sauce is salty so don’t add too much without tasting!)
- Turn off the heat and stir the basil into the stir fry until it’s wilted.
- Serve on top of steamed jasmine rice and garnish with reserved green part of scallion. A dry Riesling would go great with this meal.