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Thai Basil Stir-Fry (Put Kaprow)

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Weeknights just got a lot more exciting.


Thai Basil Stir Fry from Food52

WHO: FrancesRenHuang is a yoga instructor, acupuncturist, and avid cook living in Buenos Aires.

WHAT: Your new favorite weeknight breakfast, lunch, or dinner.

HOW: Mix together a quick chile-fish sauce. Saute pork; add sauce, and serve over rice. Top with a fried egg.

WHY WE LOVE IT: This dish is just what we're looking for on a weeknight: quick, super-flavorful, and fun to cook. We love FrancesRenHuang's suggestion to serve it at breakfast, too. You'll find yourself wanting to douse everything in the chile-fish sauce -- so make extra to use all week.

Thai Basil Stir Fry (Put Kaprow) by FrancesRenHuang

Serves 2

The Stir-Fry

300 grams of ground beef (can substitute with any other meat)
1 red onion, sliced thinly
3 to 5 thai chilies, chopped
3 to 5 cloves of garlic, peeled and chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1/2 teaspoon brown sugar
1 cup thai basil leaves, packed
Generous pinch of ground white pepper
1 fried egg per person, finishing with a dash of soy sauce

Fish chile sauce

2 to 3 thai chilies, chopped
1 tablespoon fish sauce
1/4 cup spring water
1 clove of garlic, chopped (optional)

See the full recipe (and save and print it) here. 

Photo by James Ransom

Tags: wildcard, stir fry, pork, thai, thai food

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