This recipe is my personal take on one of my used to be favorite Thai Dishes: Stir Fried Basil Chicken. Today, I am making the vegetarian version of it. I am currently having a major Excema flare out from having too much excess heat in my body from being out in the sun all day yesterday. So, for the recipe today, I am taking out the garlic and the chilliy from my dish instead I am replacing it with Lemon Grass to aid the body further in cooling off. Excema and skin flare up is a recurrent thing for me as I am an pre-dominant Pitta Dosha in the ayurvedic system (click here to find out more about Ayurvedic Dosha). Since I am not using chicken, the cooking time for this meal would be a lot less then if you are to use raw meat, however, if you are not a vegetarian, feel free to try out this recipe with ground chicken. Whichever you choose, they are super #nomnomnom
- 200 grams of Shitake Mushrooms
- 3-5 Garlic
- 3-4 Chillies
- 2 Stalks of lemon grass (optional)
- 1 Tablespoon of Extra Virgin Olive Oil
- 1/2 Tablespoon of Tamari
- 1/2 tablespoon of Dark Soy Sauce. I used Indonesian Dark soy sauce, brand Bangao.
- A handful of Basil
- Wipe clean all Shitake Mushrooms. Tips: NEVER wash Shitake Mushroom under water or they would become rubbery and soggy. Always use wet towel to wipe them clean
- Peel garlic and chilli mince them together. In the traditional way, you would pound them together in Mortar and pestle but sometimes, it takes too much time
- Heat the oil in the wok, stir fry the garlic, chilli and lemon grass (if you are using it) until fragrant.
- Add the mushroom in, stir fry until they turn golden brown
- Add all sauces, mix them well together.
- Turn fire off, put basil in and mix them until evenly distributed.
- Serve with rice and fried egg (optional)
ENJOY!!!!!! #simpleeasyrecipe =)