Blogging after a long gap, cooking after eons – life has changed in more ways than one. I am now Mrs S. S has featured in this blog as my guinea pig and now he doesn’t really have a choice 🙂 I have resumed work now and things are getting a little hectic. It’s a little chaotic to balance work and home, especially when everything is new – new maid, new house, new city, new husband, new work place. And cooking keeps the sanity intact.
On a recent trip to the grocery, I chanced upon fresh rosemary, sage, Thai basil and beautiful fresh red chillies. And it’s tempting when you have the choicest stuff sitting atop the kitchen counter.
Fresh basil – 1/2 cup
Rice – 1 cup (cooked and cooled. Recommended to use jasmine rice but feel free to use what is available)
Peppers – finely sliced – various colors
Beans – finely sliced – 100 gm
Onion – 1 – finely sliced
Fresh red chilli – 4 – finely sliced
Soy sauce – 2 tsp
Garlic – 2 pods – chopped finely
Add a little oil in a wok. When it’s hot, add red chilli and garlic and stir fry until the garlic browns. Add the peppers and beans and stiry fry. Add the soy sauce. Keep frying until the beans are tender but not overcooked. Add the onions and stir fry for about 30 seconds until they are cooked but retain the crunch.
Fluff up the rice and add to the above. Stir well. Add the basil and turn off the heat. Give it a thorough mix and serve with lots of love.
Serving suggestion: Thai green curry / Thai red curry