Easy Thai Basil Stir Fry Sauce

A flavorful, quick, and versatile sauce that enhances stir-fries, meats, and more, made with fresh ingredients.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Condiment, Sauce

Cuisine: Thai

Calories: 80

Sauce Base

2 tablespoons oyster sauce For that rich, savory base. Look for quality brands like Panda or Lee Kum Kee.
1 tablespoon soy sauce Use a low-sodium version if you’re keeping an eye on your salt intake.
2 teaspoons fish sauce Adds depth; if vegetarian, you can substitute with soy sauce or mushroom sauce.
2 teaspoons granulated sugar Balances the salty components. You can use brown sugar for a richer flavor.

Cooking Ingredients

2 tablespoons neutral oil Canola or vegetable oil works best here.
1/2 onion julienned onion Adds sweetness; yellow or white onions both work well.
6 cloves garlic Freshly chopped is best for flavor!
1-2 pieces Thai chilies, chopped Adjust based on your heat preference.
1 cup unsalted chicken, pork, or vegetable stock Homemade or store-bought works.
1/2 teaspoon black or dark soy sauce Optional for deeper color.
1/2 cup julienned red bell pepper Adds color and sweetness.
1 1/2 cups basil leaves Thai basil is preferred, but sweet basil will do in a pinch.

Preparation

Combine the oyster sauce, soy sauce, fish sauce, and sugar in a bowl. Stir until smooth; set aside.
Heat the neutral oil in a wok over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.
Add a splash of water, cover the wok with a lid, and steam the onions for a minute.
Stir in the garlic and Thai chilies. Cook for an additional 1-2 minutes.
Pour in 3/4 cup of your chosen stock. Add the sauce mixture and stir well to incorporate.
If desired, drizzle in the dark soy sauce. Toss in the julienned red bell pepper and cook for another minute.
Fold in the basil leaves until they are wilted.
Enjoy immediately or store in the fridge for up to a week.

Use high-quality sauces and fresh vegetables for the best flavor. Store leftovers in an airtight container in the fridge for about a week.