Weeknight Thai Style Stir Fry

SO sorry for the extended absence! It is spring break this week, and I was gone starting last Thursday at my parents’ house.  Also, with the crazy weather we have been having, I have serious spring fever.  Not much cooking or baking around here, more like trips to the park and sitting on my hammock swing and reading in the sun.

Which is where meals like this come in seriously handy.  Mostly pantry-friendly, definitely fast and tasty, they require little thought or planning–allowing me to stay outside for most of the day.  I was inspired by the fresh Thai basil I found at Jungle Jim’s, but I could easily have used nam prik pao and cilantro.  With whole cashews. And whatever stir fry-friendly veggies I had sitting around.

This is one of those blueprint posts, as I did not measure anything , nor do I believe you need to.  Marinate your meat–I used white and dark chicken, about 1 1/2 lbs, in dark (or light but I prefer dark) Chinese style soy sauce and fish sauce (a few tablespoons each) with brown sugar to taste and some corn starch (2-3 teaspoons).  Start with 1-2 tablespoons of neutral tasting vegetable oil or peanut oil, and add a healthy amount of minced garlic.  Cook, stirring, until golden and fragrant.  Add the rest of the aromatics (ginger if using, chopped onions or the whites of green onions) and cook.  Add the meat with the marinating liquid, cook until browned, and then add the veggies you want crisp-tender, like mushrooms, carrots, bell peppers, zucchini, broccoli,pineapple (canned works fine) etc.  Toss until cooked, taste for additional fish sauce or brown sugar.  Try not to overcrowd the pan, you want everything to sear quickly, not steam (my picture below is definitely too crowded, alas).  Throw the basil in (or cilantro and nam prik pao if using).  Sprinkle with chopped peanuts and serve with jasmine rice.  Go back outside to catch the rest of the sunshine.