This is easy to prepare & totally yummy. It also made me feel rather accomplished–I think it was the fish sauce that did it. With shout-outs to Serious Eats a great web site about food in general and particular, and to Michele Humes who posted this recipe. I hope you don’t mind that I’ve riffed on it a bit.
- 2 tablespoons olive oil
- 3-4 jalapeno peppers, chopped (leave in seeds for heat)
- 1 large shallot, finely sliced
- 3 cloves garlic, minced
- 2 celery ribs
- 1/3 pound green beans, trimmed & chopped into bite sized pieces
- 1/3 pound ground chicken or turkey
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 bunch basil leaves, leaves only
- Heat the oil over a high heat in a wok or large frying pan. When you see waves forming in the hot oil, add the chilis, shallots, celery & garlic. Stir-fry until golden, about 30 seconds.
- Add the green beans and stir-fry until cooked, but still crunchy, 3 to 4 minutes.
- Add the ground chicken, using a wooden spoon or spatula to break up the meat into small bits. Stir-fry until cooked through.
- Add the fish sauce & sugar to the pan, and stir to blend. Taste, and add more sauce or sugar as needed.
- Reduce the heat to medium-low. Add the basil leaves & stir-fry until completely wilted. Remove from heat.
- Serve with boiled rice & nam pla prik (*chili fish sauce) or lime juice . *See below
Nam Pla Prik (chili fish sauce)
- fish sauce
- fresh lime juice
- chilis, finely chopped
- shallots, finely sliced
Mix fish sauce & lime juice to taste (typically 3-4 parts fish sauce to 1 part lime juice.) and pour over chilis & shallots.
And that’s it. Feel free to mix it up, substitute ingredients & cooking times as needed. Let me know how it turns out.