Ingredients: 1 bunch basil leaves, 2 c. leaves,1 bunch basil leaves, 2 c. leaves,8 cups chicken stock,Hot cooked rice,Hot cooked rice,Hot cooked rice,2 tablespoons fish sauce,4 green onions,1 teaspoon organic peanut oil,3 hot red or green chilies,8 ounces shrimp, cooked, peeled, and deveined, 51 – 60 per pound,2 teaspoons soy sauce,1 teaspoon sugar
Instructions:
- Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
- Heat wok over high heat. Swirl oil into wok and heat almost to smoking.
- Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.
- Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.
- Serve over hot cooked rice.
