Equipment
Ingredients
Stir-Fry Sauce
- 30 ml oyster sauce
- 15 ml light soy sauce
- 15 ml dark soy sauce
- 10 ml fish sauce
- 10 g granulated sugar
Aromatics & Protein
- 60 ml neutral cooking oil
- 50 g thai basil leaves, washed and thoroughly dried, divided into two halves
- 4 garlic, minced
- 3 bird's eye chilies, finely chopped
- 1 shallot, finely sliced
- 500 g minced turkey, raw, preferably 93 percent lean
Nutrition (per serving)
Method
In a small mixing bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Whisk until the sugar is fully dissolved and set aside.
Heat the neutral oil in a wok or large skillet over medium-high heat until it reaches 180°C/350°F. The oil should shimmer and carefully placed wooden chopstick will bubble immediately.
Carefully drop half of the Thai basil leaves into the hot oil. Fry for 10 to 15 seconds until they turn translucent and crispy. Immediately remove with a slotted spoon and transfer to a paper towel-lined plate.
Drain all but 2 tablespoons of the infused oil from the wok. Return to medium-high heat and add the garlic, bird's eye chilies, and shallots. Sauté until intensely fragrant but not browned, about 30 seconds.
Increase heat to high and add the minced turkey. Spread it into an even layer and let it sear undisturbed for 2 minutes to develop a crust. Break the meat apart and stir-fry until fully cooked through to a safe internal temperature of 74°C/165°F.
Pour the prepared sauce mixture over the turkey. Stir-fry rapidly to coat the meat, allowing the sauce to bubble and reduce until it glazes the turkey, about 1 to 2 minutes.
Remove the wok from the heat. Add the remaining fresh basil leaves and toss them through the residual heat just until they wilt and release their anise aroma.
Transfer the stir-fry to a serving platter. Scatter the reserved crispy basil leaves over the top to provide a textural contrast.
Chef's Notes
- Moisture is the enemy of searing. Because turkey has a relatively high water content, let it rest undisturbed upon hitting the hot wok to lock in flavor through the Maillard reaction.
- Frying herbs requires caution. The water content in fresh basil will cause the hot oil to spit aggressively. A splatter screen is highly recommended during this step.
- Dark soy sauce is used here primarily for color, giving the minced turkey a rich, appetizing appearance. If unavailable, do not replace it with regular soy sauce, as the dish will become too salty; simply omit it.
Storage
Refrigerator: 3 days — Store crispy basil separately in an airtight container at room temperature; it will lose crispness in the fridge.
Freezer: 1 month — Freeze the turkey mixture only. Fresh basil and crispy basil do not freeze well.
Reheating: Microwave the turkey mixture on high for 2 minutes or until piping hot. Add fresh basil immediately after heating.
