Category: Stir Fry

Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

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Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic.

This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil. If you can’t find the holy basil, a good quality fresh Thai basil will work as well.

A note about this dish

It’s very common in Thailand to see the street vendors prepare Gai Pad Prik Grapao with ground chicken and I think it’s actually a bit better as the flavors really come together, but either way is fine. I’ve made it both ways, and frankly it just depends on what I have on hand.

You should always use fresh basil for this recipe, as the dried variety will not give acceptable results, unless you can find the authentic dried Thai Grapao.

After watching this dish being prepared, many times on the street in Thailand, I saw them putting an ingredient in that I hadn’t noticed before. I asked my Thai friend what it was, and he said “oh that’s Golden Mountain Sauce”. Once I added that to my existing recipe, it tasted identical to the ones I had at the street food stalls. Looking for its hotter cousin, try the classic Thai, Gai Pad Prik – Thai Chicken with Chilies

Want to try the shrimp version of this dish, Thai Shrimp and Basil Stir-Fry-Phuket Style

Looking for another authentic Thai Street Food dish, try Authentic Thai Street Food: Marinated Grilled Chicken

Ingredients:

¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground or cut into pieces and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.

1/2 sliced large Onion

1/2 sliced sweet Red Pepper

2 finely chopped Thai Chilies

2 Tbsp. of Peanut or another Vegetable oil

3 cloves chopped Garlic

1 tbsp chopped fresh Ginger Root

4 stalks of fresh Basil, pulled apart just before adding to the dish. Chopping fresh basil causes it to turn black while cooking.

Sauce, this will be added at the end.

1 Tbsp. Fish Sauce

1 Tbsp Golden Mountain Sauce

1 Tbsp Oyster Sauce

1/2 tsp Dark Soy Sauce

2 tsp. White Sugar, Brown Sugar or Palm Sugar

Preparation:

Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.

Add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.

Add the onions and peppers, and cook until they soften slightly, then add the sauce and the fresh basil and cook for 1 to 2 minutes until the basil starts to release its wonderful fragrance. Serve with steamed Jasmine white or brown rice.

Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic.
This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil. If you can’t find the holy basil, a good quality fresh Thai basil will work as well.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb. skinless boneless chicken breast, cut in pieces or coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
  • 1/2 sliced large Onion
  • 1/2 sliced sweet Red Pepper
  • 2 finely chopped Thai Chilies
  • 2 Tbsp. of Peanut or another Vegetable oil
  • 3 cloves chopped Garlic
  • 1 tbsp chopped fresh Ginger Root
  • 4 stalks of fresh Basil pulled apart just before adding to the dish. Chopping fresh basil causes it to turn black while cooking.
Sauce, this will be added at the end.
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp Oyster Sauce
  • 1/2 tsp Dark Soy Sauce
  • 2 tsp. White Sugar Brown Sugar or Palm Sugar
  • 1 Tbsp Golden Mountain Sauce

Equipment

  • Wok

Method
 

  1. Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
  2. Add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
  3. Add the onions and peppers, and cook until they soften slightly, then add the sauce and the fresh basil and cook for 1 to 2 minutes until the basil starts to release its wonderful fragrance. Serve with steamed Jasmine white or brown rice.

Notes

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How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes

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I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor. Perfect when you want something lighter.

The time required to make this dish is really just in the initial prepping of the ingredients. Once you start, the cooking time is barely 5 minutes.

It uses a unique ingredient which is the Lao Gan Ma Chili Oil With Black Bean. This legendary sauce is just one of many made by Lao Gan Ma. She is probably most known for the Spicy Chili Crisp, which has a cult following amongst professional and home chefs.

The story of the lady who founded it is well worth a read. Needless to say, she is now a very wealthy woman. Some people jokingly call it the “smiling lady sauce” due to her serious expression on the jar.

Ingredients:

2 Tbsp Oil

14 Oz extra firm Tofu cut in small, 1/2-inch cubes

1 Tbsp Lao Gan Ma Chili Oil With Black Bean

1 Tbsp Shaoxing rice wine or dry Sherry

3 Garlic cloves, minced

Ginger Root, 2 inch piece minced

6-8  dried Chilis. Tien Tsin, Facing Heaven or Er Jing Tao.

1 Red Pepper, cut into 1/2 inch pieces

3 Green Onion, cut in pieces

Sauce:

2 heaping Tbsp Lao Gan Ma Chili Oil With Black Bean

2 Tbsp Chinese Light Soy Sauce

1/4 cup Vegetable Broth

1 tsp Chinese Dark Soy Sauce

1 tsp Sugar

Pinch of Brown Sugar

1/2 tsp Corn Starch

Preparation:

Prep all of your ingredients before starting to cook.

Add the Shaoxing wine and 1 Tbsp of LGM black bean paste to the cubed tofu to marinade. I’ve left it for up to an hour in the refrigerator and it imparts a nice flavor, but you can skip this step if you want a fast meal.

Heat your wok to smoking hot and add your oil. Stir fry the dried chili until they blister, add the red peppers and green onions. Finally, add the garlic, and ginger.

Once almost done, add tofu and then sauce mixture gently toss and allow to thicken.

Serve with rice. I prefer brown Jasmine rice.

Note: All of these ingredients are easily available in your local Asian market. If you are new to cooking Chinese food, I’ve posted a comprehensive pantry list. With this stocked pantry, you can cook most any Chinese dish. Once you buy these items they will last for a long time, and will allow you make a variety of dishes. Essential Ingredients for Authentic Chinese Cooking

Additionally, if you want to make this without using the LGM black bean paste, this can easily be made with fermented black beans known as dow see.

How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes

I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor. Perfect when you want something lighter.
The time required to make this dish is really just in the initial prepping of the ingredients. Once you start, the cooking time is barely 5 minutes.
It uses a unique ingredient which is the Lao Gan Ma Chili Oil With Black Bean. This legendary sauce is just one of many made by Lao Gan Ma. She is probably most known for the Spicy Chili Crisp, which has a cult following amongst professional and home chefs.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp Oil
  • 14 Oz extra firm Tofu cut in small 1/2-inch cubes
  • 1 Tbsp Lao Gan Ma Chili Oil With Black Bean
  • 1 Tbsp Shaoxing rice wine or dry Sherry
  • 3 Garlic cloves minced
  • Ginger Root 2 inch piece minced
  • 6-8 dried Chilis. Tien Tsin Facing Heaven or Er Jing Tao.
  • 1 Red Pepper cut into 1/2 inch pieces
  • 3 Green onion cut in pieces
Sauce:
  • 2 heaping Tbsp Lao Gan Ma Chili Oil With Black Bean
  • 2 Tbsp Chinese light Soy Sauce
  • 1/4 cup Vegetable Broth
  • 1 tsp Chinese dark Soy Sauce
  • 1 tsp Sugar
  • Pinch Brown Sugar
  • 1/2 tsp Corn Starch

Equipment

  • Wok

Method
 

  1. Prep all of your ingredients before starting to cook.
  2. Add the Shaoxing wine and 1 Tbsp of LGM black bean paste to the cubed tofu to marinade. I’ve left it for up to an hour in the refrigerator and it imparts a nice flavor, but you can skip this step if you want a fast meal.
  3. Heat your wok to smoking hot and add your oil. Stir fry the dried chili until they blister, add the red peppers and green onions. Finally, add the garlic, and ginger.
  4. Once almost done, add tofu and then sauce mixture gently toss and allow to thicken.
  5. Serve with rice. I prefer brown Jasmine rice.
Note: All of these ingredients are easily available in your local Asian market. If you are new to cooking Chinese food, I’ve posted a comprehensive pantry list. With this stocked pantry, you can cook most any Chinese dish. Once you buy these items they will last for a long time, and will allow you make a variety of dishes.
    Additionally, if you want to make this without using the LGM black bean paste, this can easily be made with fermented black beans known as dow see.

      Notes

      If you enjoy my recipes, Join the Kitchen Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Vegetarian Dry Sautéed Sichuan Green Beans Recipe

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      I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.

      I found so many different recipes, but sort of merged a Fuchsia Dunlop recipe and a Wok of Life recipe to create this vegetarian version, which replaces the standard ground pork with Shiitake mushrooms. I’m very happy with how it turned out.

      And this recipe can easily be made using ground pork, which is more traditional in the Sichuan area of China.

      Ingredients:

      1 pound Green Beans, trimmed.
      1 cup Vegetable Oil
      1 Tbsp Ginger, minced
      3 cloves Garlic, minced
      1 tsp Sichuan Peppercorns, crushed
      2 Tien Tsin Chilis, crushed
      2 ounces dried Shiitake Mushrooms, soaked in hot water and chopped.
      1 Tbsp Shaoxing wine
      1 Tbsp light soy sauce
      1/2 Tbsp dark soy sauce
      1 drop of Liquid Smoke
      1/4 teaspoon sugar
      Dash of Toasted Sesame Oil

      Ya cai is mustard root that has been heavily salted and preserved with a number of spicy aromatics. If you can find it, it really makes a big difference in flavor. A good source is the Mala Market.

      You will want to prepare everything up front, because the cooking time is very quick.

      Preparation:

      Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minutes until they are blistered and softened.

      Set them aside to drain in a colander over a pan. Then drain all of the oil off of the wok except for about 1 tablespoon. Then add your garlic, ginger, shiitake mushrooms, sauté for 1 minute and then add your Szechuan peppercorns and chilies and stir fry them gently on low heat.

      Then bring the heat up to high, add in the green beans, and the sauce mixture and stir fry for about one minute Serve with rice and enjoy.

      Note: If you want to avoid deep frying, you can make a healthier version by adding the green beans directly to a hot wok with a pinch of salt and stir frying them for 15-20 minutes until they are blistered.

      Vegetarian Dry Sautéed Sichuan Green Beans Recipe

      I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Servings: 4
      Course: Main Course, Side Dish
      Cuisine: Chinese
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1 pound Green Beans trimmed.
      • 1 cup Vegetable Oil
      • 1 Tbsp Ginger minced
      • 3 cloves Garlic minced
      • 1 tsp Sichuan Peppercorns crushed
      • 2 Tien Tsin Chilis crushed
      • 2 ounces dried Shiitake Mushrooms soaked in hot water and chopped.
      • 1 Tbsp Shaoxing wine
      • 1 Tbsp light soy sauce
      • 1/2 Tbsp dark soy sauce
      • 1 drop of Liquid Smoke
      • 1/4 teaspoon sugar
      • Dash of Toasted Sesame Oil

      Equipment

      • Wok

      Method
       

      1. Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minutes until they are blistered and softened.
      2. Set them aside to drain in a colander over a pan. Then drain all of the oil off of the wok except for about 1 tablespoon. Then add your garlic, ginger, shiitake mushrooms, sauté for 1 minute and then add your Szechuan peppercorns and chilies and stir fry them gently on low heat.
      3. Then bring the heat up to high, add in the green beans, and the sauce mixture and stir fry for about one minute Serve with rice and enjoy.

      Notes

      Enjoy my recipes, Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Thai Shrimp and Basil Stir-Fry-Phuket Style

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      This Thai Shrimp is common dish in Pattaya and also in Phuket as these areas have a lot of seafood

      This is simple and fast to make and very good. There are so many versions of this recipe, as each chef or street vendor has there own trick. The brilliance of Thai cuisine is it’s inventiveness, so experimenting is encouraged.

      A tip for making this dish perfectly:

      The key to make this perfectly is to not over cook the shrimp. It’s hard to believe it, but once they curl, they are done.

      This dish goes well with my Thai Grilled Chicken, as the smokiness of the grilled chicken suits the shrimp, Authentic Thai Street Food: Marinated Grilled Chicken

      In more of a mood for chicken, try Thai Chicken with Basil

      Ingredients: 

      1 lb. raw Prawns, shelled. 18-20 count is good size.

      2 Tbsp. of Peanut or another Vegetable Oil

      4 cloves chopped Garlic

      1 tbsp chopped fresh peeled Ginger Root

      1/2 Sweet Red Pepper, sliced

      1/2 Onion, sliced

      2 finely chopped Thai Chilies, or you can substitute Serranos chilies.

      Handful of fresh Basil, pulled apart just before adding to the dish.

      Sauce:

      1 Tbsp Oyster Sauce, use a premium quality brand.

      1 Tbsp Fish Sauce

      1/2 Tbsp Golden Mountain Sauce

      1 Tbsp low sodium Light Soy Sauce

      2 tsp. white sugar, brown sugar or palm sugar

      Preparation:

      Heat your wok, or a large skillet may also be used. Once the wok is very hot add your oil and add the ginger, garlic and chopped hot chilies and sauté. This will take 1 minute. Be careful to not let the garlic burn.

      Then add the onion and peppers and stir-fry until almost fully cooked. This takes only about 2 to 3 minutes max. Add the prawns and cook until they just begin to curl and turn pink. This usually takes no more than 1 to 2 minutes.

      Now add the sauce and the fresh basil and cook for an additional minute. Serve immediately with steamed jasmine rice.

      Thai Shrimp and Basil Stir-Fry-Phuket Style

      This is a common dish in Pattaya and also in Phuket as these areas have a lot of seafood
      This is simple and fast to make and very good. There are so many versions of this recipe, as each chef or street vendor has there own trick. The brilliance of Thai cuisine is it’s inventiveness, so experimenting is encouraged.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 7 minutes
      Servings: 4
      Course: Main Course
      Cuisine: Thai
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1 lb. raw Prawns shelled. 18-20 count is good size.
      • 2 Tbsp. of Peanut or another Vegetable Oil
      • 4 cloves chopped Garlic
      • 1 tbsp chopped fresh peeled Ginger Root
      • 1/2 Sweet Red Pepper sliced
      • 1/2 Onion sliced
      • 2 finely chopped Thai Chilies or you can substitute Serranos chilies.
      • Handful of fresh Basil pulled apart just before adding to the dish.
      Sauce:
      • 1 Tbsp Oyster Sauce use a premium quality brand.
      • 1 Tbsp Fish Sauce
      • 1/2 Tbsp Golden Mountain Sauce
      • 1 Tbsp low sodium Light Soy Sauce
      • 2 tsp. white sugar brown sugar or palm sugar

      Equipment

      • Wok

      Method
       

      1. Heat your wok, or a large skillet may also be used. Once the wok is very hot add your oil and add the ginger, garlic and chopped hot chilies and sauté. This will take 1 minute. Be careful to not let the garlic burn.
      2. Then add the onion and peppers and stir-fry until almost fully cooked. This takes only about 2 to 3 minutes max. Add the prawns and cook until they just begin to curl and turn pink. This usually takes no more than 1 to 2 minutes.
      3. Now add the sauce and the fresh basil and cook for an additional minute. Serve immediately with steamed jasmine rice.

      Notes

      Enjoy my recipes,Join the Kitchen

      Tried this recipe?

      Let us know how it was!