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Thai Basil Stir Fry Sauce

This easy Thai Basil Stir Fry Sauce brings an explosion of vibrant flavors to your meals, perfect for proteins or veggies while offering a taste of authentic Thai cuisine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 70
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 2 tablespoons oyster sauce Use a premium brand like Lee Kum Kee for depth of flavor.
  • 1 tablespoon soy sauce Opt for low sodium if you’re watching your salt intake.
  • 2 teaspoons fish sauce This ingredient packs a punch; a little goes a long way!
  • 2 teaspoons granulated sugar Adjust based on your taste preference.
  • 2 tablespoons neutral oil You can use vegetable or grapeseed oil here; both work beautifully.
Vegetables
  • 1/2 onion julienned For a sweeter flavor, use a yellow onion.
  • 6 cloves garlic Chopped; garlic lovers, rejoice! Feel free to add more if desired.
  • 1-2 pieces Thai chilies, chopped Optional but recommended for a spicy kick!
  • 1 cup chicken, pork, or vegetable stock, unsalted Homemade stock is best, but store-bought works in a pinch.
  • 1/2 cup julienned red bell pepper Brightens the dish visually and adds a sweet crunch.
Finishing Touches
  • 1 1/2 cups basil leaves Thai basil is ideal, but regular basil is a fantastic substitute if needed.
  • to taste ground white or black pepper Freshly ground gives your sauce the best flavor.
  • 1/2 teaspoon black or dark soy sauce (optional) For a richer color and flavor.

Method
 

Preparation
  1. In a small bowl, combine the oyster sauce, soy sauce, fish sauce, and sugar. Stir until smooth, allowing the sugar to dissolve in the liquid.
  2. In a wok or large skillet, heat the neutral oil over medium heat. When the oil shimmers, add the julienned onions and sauté until soft and translucent, about 5 minutes.
  3. Add a splash of water to the wok and cover for a minute to steam the onions, then remove the lid to let excess water evaporate.
  4. Stir in the chopped garlic and Thai chilies, cooking for about 1-2 minutes while stirring constantly to prevent burning.
  5. Add 3/4 cup of the chicken or vegetable stock into the wok, followed by the sauce mixture and a sprinkle of ground pepper, stirring everything together thoroughly.
  6. If desired, drizzle in a dash of dark soy sauce for richer color, then toss in the julienned red bell pepper and cook for another minute.
  7. Turn off the heat and stir in the basil leaves until wilted and infused with flavor.
  8. Use immediately over your protein or as a stir fry sauce. Alternatively, cool and store in the refrigerator for up to a week.

Notes

For a thicker sauce, consider adding a cornstarch slurry at the end. Always opt for fresh basil for best flavor.