We have Thai basil and regular basil growing steadily now (except for the Japanese beetles chowing down on them every night), and the All-Local Farmers Market always has local shrimp lately, so I made this herby stir fry. I marinated the shrimp in a little lime juice and fish sauce first. Then I stir fried onions, red peppers, and rice noodles (already soaked and cooked), then stir fried the shrimp and a bunch of basil, then added a sauce of soy sauce, fish sauce, and sugar. I served it over lettuce and more basil, plus some mint.
It was one of my more successful stir fries -- instead of the wok, I used a giant skillet, which made much more sense since we have one of those awful flat-top ranges. Since the skillet was bigger than the burner, I could move things on and off the hot part of the pan just like with a wok over a gas burner.
1 comment:
That looks amazing. Bet it was great!
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