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Lamb and Basil Stir-Fry

By The Canadian Living Test Kitchen

This simple stir-fry uses lots of Thai basil, a favourite herb in Taiwanese cuisine. This is the kind of dish you can enjoy all over the island – at roadside food stalls, family-style restaurants and at home. Beef can be fried in the same way.

Servings: 4

Ingredients:

12 oz (375 g) lean lamb
2 cloves garlic, minced
1 tbsp (15 mL) dark soy sauce
1 tsp (5 mL) cornstarch
1 tsp (5 mL) finely grated gingerroot
1 tsp (5 mL) sesame oil
1/4 tsp (1 mL) salt
Pinch white pepper
3 tbsp (45 mL) peanut or vegetable oil
3 green onions, cut into 1-inch (2.5 cm) lengths
2 red or green hot peppers, sliced into rings
1 tbsp (15 mL) clear rice wine
1-1/2 cups (375 mL) loosely packed fresh Thai or regular basil leaves

Preparation:

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