The first time I tried Thai Basil, it was because I had purchased some on sale. I hadn’t thought it would be any different from regular basil, and it didn’t seem worth it because of how quickly it turns brown when wet. However, I was pleasantly surprised by its delicate flavour. Because of this, I add it in right at the end so that you get the most from the flavour, without heat destroying it. The colour of the basil is between a dark green to a deep purple.
To make the beefy part of the strifry, you could use TVP (textured vegetable protein) or tempeh. This option is likely more filling! I used cauliflower, purely because I had heaps of it sitting in the fridge. I grated it, which made a big mess, but resulted in meaty sized granules, and made from some low fat business.
Normally I would serve something like this with rice, because I’m a rice addict, but I had run out of rice. So instread I used seaweed and coffee berry noodles. High Vit C and all that, hey what what. Anyway, this is a short post because I spent ages messing with my blog layout and forgot I had shit to do!
- 4 cups grated cauliflower
- 4 garlic cloves, smashed
- 1 onion, sliced thinly
- 1 red chilli, deseeded and sliced thinly
- 3 TB soy sauce
- 1 TB vegan oyster sauce
- ½ tsp vegemite
- 1 TB sugar
- 1 cup Thai basil leaves, chopped
- Begin by heating your cauliflower in a little water. After about 5-10 minutes it will begin to soften and the water will work its way out of the cauli.
- Add in the garlic and onion, then turn up the heat. Cook until the onion starts to soften, then reduce the heat to medium.
- Add in the chilli, soy, oyster, vegemite and sugar. Stir to coat the cauliflower in all of the sauce.
- Cook for another 5 minutes, then remove from the heat.
- Stir through the basil leaves just before serving.