The weather is getting colder every day here, and basil is the last man standing in my herb garden. This week I needed a way to use up a lot of basil, and I thought a stir fry would be the perfect thing. Try it over rice or rice noodles, and enjoy the Thai flavor profile knowing that in addition to a treat for your tongue, this dish is full of nutrients from fresh herbs and peppers.
1 1/2 – 2 tablespoons extra virgin olive oil
3 red bell peppers cut into silver dollar size pieces
2 yellow onions cut into similar size pieces
thumb size piece of fresh ginger, peeled and diced
3 garlic cloves, diced
large handful basil leaves
salt to taste
Heat wok or heavy bottom pan on medium. (It is important to keep the burner on medium so you do not burn the sensitive olive oil.) Add the oil and spread around the pan. Add the peppers, onions, and ginger and stir to coat with oil.
Let cook about 5 minutes, stirring occasionally, until onions have slightly browned.
Add basil and garlic. Stir in.
The dish is done when the basil is wilted and garlic is soft. Nomnomnomnom,