All-Purpose Thai Basil Sauce
This versatile, easy basil sauce is a great way to use up any kind of basil you have on hand. Pour it onto any protein, or use it as a stir fry sauce. It uses only pantry staples, is it's quick to make and will last in the fridge for a week!
Ingredients
- 2 tablespoon oyster sauce, see note 1
- 1 tablespoon soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon granulated sugar
- 2 tablespoon neutral oil
- ½ an onion , julienned
- 6 cloves garlic, chopped
- 1-2 Thai chilies, chopped, optional
- 1 cup chicken, pork, or vegetable stock, unsalted
- ground white or black pepper, to taste
- ½ teaspoon black or dark soy sauce, optional
- ½ cup julienned red bell pepper
- 1 ½ cup basil leaves of any kind, see note 2
Notes
- To make this vegetarian, use vegetarian oyster sauce and substitute more soy sauce for the fish sauce.
- The amount given is a suggestion, but this recipe is designed to use up whatever you have. If you use less, it'll be a milder basil flavour. If you have more, you can pack it all in, or scale up the recipe accordingly.
Instructions
- Combine the oyster sauce, soy sauce, fish sauce and sugar together in a bowl.2 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 teaspoon fish sauce, 2 teaspoon granulated sugar
- In a wok or a skillet, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. To help the onions cook faster you can add a splash of water and close the lid to allow it to steam for a minute. Then uncover and cook until all the water has evaporated.2 tablespoon neutral oil, ½ an onion
- Once the onions are soft and translucent, add the garlic and Thai chilies and stir until the garlic starts to brown.6 cloves garlic, 1-2 Thai chilies
- Add about ¾ cup (180 ml) of the stock, the sauce mixture, and ground black or white pepper then stir to mix. If you want to darken the colour, add a dash of black/dark soy sauce.1 cup chicken, pork, or vegetable stock, ground white or black pepper, ½ teaspoon black or dark soy sauce
- Add the bell pepper and cook for about a minute, then turn off the heat and stir in the basil just until wilted. Taste the sauce, and if it is too salty, add the remaining stock or water to dilute; however, it should taste slightly too salty at this point because you will be adding protein to it.½ cup julienned red bell pepper, 1 ½ cup basil leaves of any kind
- Use right away, or allow to cool and keep in the fridge for at least a week. When ready to use, reheat the sauce and pour over pan seared protein such as fish, thinly sliced steak or pork chops - or use it as a stir fry sauce! Watch the video for a demo of how to use the sauce!
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