SUMMER STIR-FRY WITH THAI BASIL SAUSAGE
Makes 2 large or 4 small servings.
This makes a lovely summer dish that you can serve hot or, if you hold back the fresh herbs until you are ready to serve it, as a room-temperature or cool meal. The version below is a dry stir-fry, meaning that it isn’t particularly sauce-y. If you prefer a more heavily sauced version, simply mix up 2 tsp. cornstarch, ¼ c. of soy sauce, 2 Tbs. of fish sauce, 2 tsp. vinegar or lime juice, and 1 tsp. of sugar; add this to the stir-fry at the very end, and stir until the sauce becomes glossy and transparent.
4 qt. cold water
8 oz. dry rice noodles
2 Mississippi Market Thai basil sausages, cut in ½” rings or squeezed out of their casings
up to 3 Tbs. cooking oil
1 small yellow onion, thinly sliced
3 cloves of soft-necked or 2 cloves of local garlic (Georgian Fire is extra-good!)
2 c. greens (lacinato kale, bok choy, or chard)
2–3 Tbs. soy sauce
1 tsp. fish sauce
¾ tsp. white or brown sugar
sea salt and freshly ground pepper
1–2 fresh Thai, habanero, or cayenne peppers, whole, slit down one side (optional)
½ coarsely chopped peanuts (optional)
To add before serving:
¼ c. cilantro leaves
¼ c. mint leaves
¼ c. Thai or Italian basil leaves, coarsely chopped
1 fresh pickling cucumber, seed pocket removed, coarsely chopped
- Bring water to vigorous boil; add rice noodles; boil, uncovered, for 4–5 minutes, until texture pleases you; run cold water over noodles to stop their cooking; drain and set aside.
- Heat wok or heavy pot on MEDIUM; when hot, add sausage. Allow it to sit for about 60 seconds to sear, then stir occasionally until nicely browned. Scrape out and set aside.
- Reheat wok or pot on MEDIUM-HIGH, then add onion, stirring occasionally until it softens slightly. Add garlic, give it a few stirs, then add greens.
- Stir-fry greens only until they turn a brilliant, deep green. Swiftly add soy sauce, fish sauce, sugar, salt and pepper, hot peppers, and peanuts, if you’re using them.
- Add cooled noodles; stir around until they’re thoroughly coated with the scant sauce. (You may want to add a bit more soy and fish sauce.)
- Add fresh herbs and cucumber, stir through once, and serve immediately, lest the greens become overcooked.