Spicy Basil Recipe

Prepare vegetables

Wash all produce. Trim ends of zucchini and cut into 1/2-inch half-moons. Peel carrots and cut on a bias into 1/4-inch thick slices. Peel and thinly slice the onion. Core and seed the bell peppers then cut into 1/2-inch strips.

Mince aromatics

Peel and mince the garlic. Finely mince the Thai chiles (remove seeds for less heat). Slice the green onions on a bias. Pick basil leaves off stems and roughly chiffonade or leave smaller leaves whole.

Mix sauce

In a small bowl, whisk together soy sauce, oyster sauce, dark soy (or extra soy), rice vinegar, brown sugar, water (or stock), cornstarch, salt, and black pepper until the cornstarch and sugar dissolve. Set aside.

Heat wok or skillet

Place a wok or large heavy skillet over medium-high to high heat. When hot, add the neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Aromatics first

Add the minced garlic and minced Thai chiles to the hot oil. Stir constantly for about 20–30 seconds until fragrant and the garlic is just starting to color — be careful not to burn it.

Onions and carrots

Add the sliced onion and carrot to the wok. Stir-fry for about 2–3 minutes, tossing frequently, until the onion begins to turn translucent and the carrots begin to soften but still have some bite.

Bell peppers and zucchini

Add the bell pepper strips and zucchini half-moons. Continue stir-frying for 2–3 minutes more until the vegetables are crisp-tender. Keep everything moving so pieces cook evenly.

Add sauce

Give the sauce a quick stir (cornstarch may have settled) and pour it over the vegetables. Stir immediately and continuously for 1–2 minutes as the sauce thickens and coats the vegetables. If the pan looks dry, add 1–2 tablespoons water.

Finish with basil

Lower the heat to medium. Add the basil leaves and sliced green onions, tossing briefly for 20–30 seconds until the basil wilts but remains bright green. Drizzle the sesame oil (if using) and toss once more.

Taste and adjust

Taste and adjust seasoning: add a pinch more salt or a splash of soy if it needs savoriness, or more chiles if you want more heat. Remove from heat immediately to preserve texture.

Serve

Transfer to a warmed serving dish and serve immediately over steamed rice or alongside noodles. Leftovers keep 2–3 days refrigerated; reheat quickly in a skillet to retain crispness.