Type what you have

Ingredients

• ✓ basil
• beef flank steak
• coconut milk
• green curry paste
• hot chile paste
• white sugar
• rice

Instructions

1. 1 Slice beef against grain into 1/4-inch slices.
2. 2 Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
3. 3 Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

By Chuck Mac

Ingredients

• ✓ basil
• sake
• miso paste
• mirin
• soy sauce
• brown sugar
• salmon fillet

Instructions

1. 1 Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
2. 2 Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

By WhatsCookingwithKids

Ingredients

• ✓ basil
• cauliflower pizza crust
• broccoli coleslaw mix
• red onion
• olive oil
• peanut sauce
• chicken
• mozzarella cheese
• cilantro
• mint

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.
3. 3 Bake for 5 minutes; remove from oven, and set aside. Leave oven on.
4. 4 Spread 1/2 of the peanut sauce on one of the pizza crusts. Top with broccoli-onion mixture, 1/2 of the chicken, and 1/2 of the mozzarella cheese. Repeat with second crust and remaining ingredients.
5. 5 Place pizzas directly on oven rack and bake until crust is golden brown, 13 to 15 minutes.
6. 6 Sprinkle basil, cilantro, and mint on each pizza before serving.

By SunnyDaysNora

Ingredients

• ✓ basil
• ground beef
• bread crumb
• lemongrass
• shallot
• red chili pepper
• peanut
• salt
• pepper
• lime

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ basil
• firm tofu
• peanut oil
• garlic
• onion
• water
• chinese eggplant
• soy sauce
• thai chili sauce

Instructions

1. 1 Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
2. 2 Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan.
3. 3 Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.

By jessi

Ingredients

• ✓ basil
• white rice
• oregano
• chive
• water
• pea
• carrot
• corn
• vegetable oil
• pork chop
• soy sauce

Instructions

1. 1 Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
3. 3 Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

By The J's

Ingredients

• ✓ basil
• water
• long-grain white rice
• firm tofu
• canola oil
• red bell pepper
• onion
• coconut milk
• red curry paste
• lime

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
3. 3 Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
4. 4 Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
5. 5 Serve over warm rice. Squeeze lime juice over top and garnish with basil.

By Juli Warfel Bitler

Ingredients

• ✓ basil
• vegetable oil
• onion
• garlic
• chicken breast
• oyster sauce
• soy sauce
• white sugar
• chile pepper
• water

Instructions

1. 1 Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil just before serving.

By Nancy Gibson

Ingredients

• ✓ basil
• baby bok choy
• liquid amino acid
• olive oil
• ginger
• garlic
• turmeric
• curry powder
• herbes de provence
• red pepper flakes
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen

Ingredients

• ✓ basil
• soy sauce
• water
• sugar
• chicken breast
• vegetable oil
• green onion
• garlic
• vegetable oil
• baby spinach

Instructions

1. 1 Combine soy sauce, water, and sugar in a bowl.
2. 2 Marinate chicken in soy sauce mixture for 30 minutes.
3. 3 Heat 1 tablespoon oil in a large skillet or wok over medium heat.
4. 4 Cook and stir green onions in oil for 1 minute. Add garlic and cook and stir for 1 minute. Transfer to a small bowl.
5. 5 Pour 3 tablespoons oil into the skillet. Cook and stir chicken and marinade until chicken is no longer pink in the center and juices run clear, about 5 minutes.
6. 6 Add spinach leaves to chicken. Cover for 4 minutes stirring occasionally.
7. 7 Stir green onion mixture into chicken and spinach; cook to reheat onions, 1 to 2 minutes.
8. 8 Stir in basil and cook until heated, 1 to 2 minutes. Serve!

By Myra Steinberg Levine

Ingredients

• ✓ basil
• chicken breast
• salt
• paprika
• black pepper
• mustard
• garlic powder
• onion powder
• thyme
• oregano
• sage
• cornstarch
• cooking spray

Instructions

1. 1 Place chicken into a medium bowl.
2. 2 Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl; reserve 1 teaspoon seasoning mixture. Sprinkle remaining seasoning mixture over chicken and toss to coat evenly.
3. 3 Combine cornstarch and reserved 1 teaspoon seasoning mixture in a large resealable plastic bag; shake to combine. Add chicken and seal the bag; shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest until cornstarch begins to absorb into chicken, 5 to 10 minutes.
4. 4 Preheat an air fryer to 390 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.
5. 5 Arrange chicken in a single layer in the prepared basket, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
6. 6 Cook in the preheated air fryer for 4 minutes. Shake the air fryer basket and mist chicken again with cooking spray so there are no dry or powdery areas. Continue cooking until chicken is no longer pink on the inside and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ basil
• vegetable oil
• garlic
• green chili
• chicken breast
• jasmine rice
• sugar
• fish sauce
• soy sauce
• green onion
• cilantro

Instructions

1. 1 Heat oil in a wok or large skillet, over medium-high heat. Fry garlic until golden then add chile pepper and chicken meat, and stir-fry until cooked through.
2. 2 When chicken is cooked, add rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When mixture is well blended, stir in green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

By Mitch

Ingredients

• ✓ basil
• ground beef
• ground pork
• rolled oat
• bread
• egg
• onion
• green onion
• onion soup mix
• soy sauce
• ginger root
• sesame oil
• burger bun

Instructions

1. 1 Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
2. 2 Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
3. 3 While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
4. 4 Add patties to toasted buns and serve.

By Bryan Buerkle

Ingredients

• ✓ basil
• extra-firm tofu
• water
• beef base
• hoisin sauce
• olive oil cooking spray
• spinach
• grape tomato
• sweet chili sauce
• greek yogurt
• lime juice
• extra-virgin olive oil
• coconut milk
• jasmine rice

Instructions

1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Ingredients

• ✓ basil
• rotisserie chicken
• coleslaw mix
• carrot
• white sugar
• garlic
• ginger
• black pepper
• hoisin sauce
• soy sauce
• white vinegar
• green leaf lettuce
• peanut sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.
2. 2 To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.

By gztg44

Ingredients

• ✓ basil
• rice noodle
• oyster sauce
• sugar
• rice vinegar
• lime juice
• canola oil
• onion
• shallot
• garlic
• chicken
• green bell pepper
• egg

Instructions

1. 1 Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.
2. 2 When noodles have been soaking for 30 minutes, whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until smooth; set aside.
3. 3 Pour enough oil into a wok or large skillet to coat the bottom; set over medium-high heat. Add onion, shallot, and garlic to hot oil; cook and stir until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to one side of the wok.
4. 4 Pour beaten egg into the empty side of the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture. Mix in reserved sauce and basil.
5. 5 Drain noodles, then add to chicken mixture. Cook and stir until heated through, 2 to 3 minutes.

By kayak

Ingredients

• ✓ basil
• beef
• salt
• onion
• garlic
• coconut milk
• beef broth
• red curry paste
• jalapeno pepper
• lime juice
• peanut oil
• brown sugar
• water
• jasmine rice
• spinach

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
2. 2 Cook onions and garlic in the same skillet over medium-high heat until tender, about 5 minutes. Add to the slow cooker.
3. 3 Stir coconut milk, beef broth, red curry paste, jalapeños, lime juice, peanut oil, and brown sugar into the slow cooker until well combined.
4. 4 Cover slow cooker. Cook on Low until flavors combine, 6 to 10 hours.
5. 5 Bring water and rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water is absorbed, 20 to 25 minutes.
6. 6 Meanwhile, stir spinach into the slow cooker; cook until wilted, about 15 minutes.
7. 7 Serve beef mixture over rice; garnish with basil leaves.

By Sapper26

Ingredients

• ✓ basil
• soy sauce
• white wine
• chicken broth
• olive oil
• black pepper
• parsley
• mustard powder
• ginger
• white sugar
• onion
• sesame oil
• lime juice
• dijon mustard
• garlic
• turkey tenderloin

Instructions

1. 1 Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
5. 5 Slice turkey and serve with sauce.

By lisamarie13

Ingredients

• ✓ basil
• rice noodle
• rice vinegar
• fish sauce
• garlic
• chili paste
• brown sugar
• salt
• green onion
• carrot
• mint
• cilantro
• peanut
• sesame oil
• chicken thigh
• fresno chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place noodles in a large bowl; cover with hot water. Stir; soak until softened, about 15 minutes. Drain; rinse thoroughly.
3. 3 Combine vinegar, fish sauce, garlic, chili paste, brown sugar and salt in a bowl. Add 4 green onions, carrots, basil, mint, and cilantro.
4. 4 Stir in noodles, ½ cup peanuts, and sesame oil; toss to coat. Set aside for flavors to absorb, 30 minutes.
5. 5 Top servings with grilled chicken and Fresno chiles; garnish with green onions and peanuts.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ basil
• cornstarch
• water
• soy sauce
• white sugar
• salt
• chicken thigh
• oil
• taro
• vegetable oil
• shallot
• ginger
• water
• coconut milk
• salt
• white sugar

Instructions

1. 1 Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. 2 Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
3. 3 Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
4. 4 Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

By tonytsang

Ingredients

• ✓ basil
• sesame oil
• chicken breast
• carrot
• olive oil
• onion
• scallion
• garlic
• ginger
• coconut milk
• peanut butter
• water
• sriracha sauce
• lime
• salt
• great northern bean

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
2. 2 At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
3. 3 Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
4. 4 Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
5. 5 Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
6. 6 Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.

By Jim

Ingredients

• ✓ basil
• lemon
• arugula
• green onion
• parsley
• bean sprout
• tomato
• chicken
• black pepper
• red pepper flakes
• salt
• sugar
• garlic
• olive oil
• lemon juice
• white wine
• coconut milk
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. 2 Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. 3 Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

By jennifermcham

Ingredients

• ✓ basil
• cilantro
• red bell pepper
• snow pea
• ramen noodle
• brown sugar
• fish sauce
• soy sauce
• green curry paste
• chicken stock
• coconut milk
• rotisserie chicken
• lime
• ginger
• garlic
• jalapeno pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
2. 2 Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
3. 3 Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
4. 4 Serve hot garnished with cilantro.

By fabeveryday

Ingredients

• ✓ basil
• cilantro
• water
• chicken stock
• bay leaf
• lime
• white rice
• turmeric
• salt
• tomato
• jalapeno pepper
• onion
• garlic
• olive oil
• chicken breast
• pepper
• salt
• garlic
• olive oil

Instructions

1. 1 Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
2. 2 Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

By Shaheen P

Ingredients

• ✓ basil
• lemon juice
• onion
• red bell pepper
• green bell pepper
• broccoli
• butter
• turmeric
• mustard
• white pepper
• chicken breast
• soy sauce
• garlic
• sesame oil
• white rice
• red chile
• butter
• salt
• water

Instructions

1. 1 Combine water, salt, 2 tablespoons butter, and red chili peppers in a pot over medium-high heat. Bring to a boil.
2. 2 Stir in rice, cover, and lower heat to medium. Cook until rice is tender, 15 to 20 minutes, stirring occasionally.
3. 3 Heat sesame oil in a skillet or wok over medium heat. Cook and stir garlic until fragrant, about 1 minute; pour in half the soy sauce.
4. 4 Cook and stir chicken, basil, white pepper, dry mustard, and turmeric with garlic until chicken is browned, no longer pink in the center, and juices run clear, 5 to 8 minutes.
5. 5 Mix remaining soy sauce into chicken mixture.
6. 6 Cook and stir 1 tablespoon butter with broccoli, green pepper, red pepper, and onion in a separate skillet until tender, about 10 minutes. Stir lemon juice into vegetables.
7. 7 Toss vegetables with chicken.

By ally-gator

Ingredients

• ✓ basil
• black pepper
• salt
• garlic powder
• shrimp
• vegetable oil
• green bell pepper
• red bell pepper
• bamboo shoot
• ginger
• curry powder
• red pepper flake
• brown sugar
• garlic
• mint
• thai basil
• chicken broth
• green curry paste
• coconut milk

Instructions

1. 1 Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
2. 2 Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
4. 4 Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

By ash77

Ingredients

• ✓ basil
• peanut
• green onion
• bean sprout
• water
• egg
• shrimp
• chicken breast
• garlic
• sesame oil
• sugar
• lime juice
• worcestershire sauce
• chile pepper sauce
• oyster sauce
• soy sauce
• tamarind paste
• chicken stock
• zucchini

Instructions

1. 1 Make zucchini noodles using a spiralizer.
2. 2 Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
3. 3 Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
4. 4 Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
5. 5 Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

By Andrea Nicole

Ingredients

• ✓ basil
• butter
• salt
• cayenne pepper
• coriander
• black pepper
• turmeric
• curry powder
• ginger
• garlic
• rice
• soy sauce
• almond
• jalapeno pepper
• red bell pepper
• celery
• onion
• carrot
• zucchini
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.
2. 2 Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.
3. 3 Remove from heat and stir in butter. Cover and let sit for about 3 minutes before serving.

By genalynne

Ingredients

• ✓ basil
• paprika
• turmeric
• salt
• lime
• lemon
• white sugar
• soy sauce
• rice vinegar
• olive oil
• garlic
• jalapeno pepper
• ginger root
• cilantro
• cucumber
• green onion
• red onion
• red bell pepper
• romaine lettuce
• olive oil
• rice noodle

Instructions

1. 1 Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
2. 2 Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
3. 3 Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

By christinadavis

Ingredients

• ✓ basil
• black pepper
• green onion
• orange
• apple
• water
• cornstarch
• chicken broth
• pork tenderloin
• coconut extract
• mirin
• paprika
• eel sauce
• soy sauce
• garlic
• yellow bell pepper
• red bell pepper
• onion
• chili powder
• brown sugar
• ginger root
• peanut oil

Instructions

1. 1 Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
2. 2 Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
3. 3 Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

By trisham