Stir-fried runner beans with holy basil recipe
This healthy stir-fry is a vegetarian take on a classic Thai chilli and holy basil stir-fry with minced meat, which is ubiquitous. It’s sure to become a quick midweek favourite and is best served with a crispy fried egg over rice.
Recipe from Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore. Published by Mitchell Beazley, £20.
Ingredients
- 1 long red chilli, thinly sliced
- 10 g Thai holy basil
- 3 red bird's eye chillies
- 3 garlic cloves
- 2 tbsp vegetable oil
- 2 eggs
- 100 g textured soy mince
- 20 g onion, cut into thin wedges
- 30 g canned bamboo shoots (drained weight)
- 80 g runner beans, cut into 1cm (½ inch) pieces
- 0.5 large tomato, cut into thin wedges
- 0.5 tbsp sugar
- 1.5 tbsp soy sauce
- 1 long red chilli, thinly sliced
- 0.4 oz Thai holy basil
- 3 red bird's eye chillies
- 3 garlic cloves
- 2 tbsp vegetable oil
- 2 eggs
- 3.5 oz textured soy mince
- 0.7 oz onion, cut into thin wedges
- 1.1 oz canned bamboo shoots (drained weight)
- 2.8 oz runner beans, cut into 1cm (½ inch) pieces
- 0.5 large tomato, cut into thin wedges
- 0.5 tbsp sugar
- 1.5 tbsp soy sauce
- 1 long red chilli, thinly sliced
- 0.4 oz Thai holy basil
- 3 red bird's eye chillies
- 3 garlic cloves
- 2 tbsp vegetable oil
- 2 eggs
- 3.5 oz textured soy mince
- 0.7 oz onion, cut into thin wedges
- 1.1 oz canned bamboo shoots (drained weight)
- 2.8 oz runner beans, cut into 1cm (½ inch) pieces
- 0.5 large tomato, cut into thin wedges
- 0.5 tbsp sugar
- 1.5 tbsp soy sauce
Details
- Cuisine: Thai
- Recipe Type: Stir-fry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Using a pestle and mortar, pound together the bird’s eye chilles and garlic to form a rough paste. Set aside.
- Heat the oil in a wok set over medium-high heat. Crack one of the eggs into the wok and fry for about 1 minute, until the egg white is crispy and golden around the edges but the yolk is still runny. Remove from the oil and set aside. Repeat with the remaining egg.
- Add the chilli and garlic mixture to the same wok and stir-fry for about 1 minute, until fragrant.
- Mix in the soy mince and cook for about 30 seconds, then add the onion, bamboo shoots, runner beans and tomato and stir-fry for a further minute.
- Add the sugar and soy sauce and stir-fry for a further 2–3 minutes, until everything is cooked through.
- Stir in the chilli and Thai holy basil leaves and cook for a further 1–2 minutes. Serve immediately with the fried egg and some steamed rice.
This recipe is from Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore. Published by Mitchell Beazley, £20. Photography by Louise Hagger.
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