Hands up if you thought that Holy Basil was just regular basil that had lived a very virtuous life.
No? Just me then.
I really had no idea that there was such a thing until I came across it in a recipe the other week.
As I googled it and went down the internet rabbit-hole, I discovered many interesting things about the holy herb.
It can also be made into a paste and slathered on insect bites (we’ve had particularly vicious mosquitos around recently so I’m very tempted to put that to the test).
But, health benefits aside, this is worth eating anyway because it’s fragrant, delicious and really all you need to throw together a decent meal.
This stir-fry is vegetarian because I occasionally get tired of eating meat (*gasp* I know, please don’t disown me – sometimes belly just want plants and I have to give in).
You can, of course, add some chicken, pork or beef to amp up the protein.
Holy Basil & Chili Stir-Fry (serves 2)
- holy basil, finely chopped
- 1 inch chunk ginger, peeled and grated
- 1 red bird’s eye chili pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsps coconut oil
- small bunch asparagus, trimmed
- 1/2 large, white onion, finely sliced
- 1 cup small broccoli florets
- 2 large carrots, peeled and sliced into thin batons
- 2 baby bok choy, quartered
- 1 tbsp lemon juice
- Melt the coconut oil in a large frying pan. Add the onion, garlic, ginger and chili and gently saute for a few minutes.
- Toss in the broccoli, carrot and asparagus. Cook for ten minutes until they soften slightly then add the basil and bok choy.
- Saute for a few minutes more until the bok choy wilts then drizzle with the lemon juice and serve immediately.
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