Ingredients:

  • 2 tablespoons Low-Sodium Soy Sauce
  • 1 teaspoon Dark Soy Sauce (for colour and deep umami)
  • 1 tablespoon Fish Sauce (Nam Pla)
  • 1 teaspoon Brown Sugar (packed)
  • 2 tablespoons Water or Chicken Stock
  • 2 tablespoons Neutral Oil (e.g., canola, peanut)
  • 4 large cloves Garlic, minced
  • 3–5 Thai Bird's Eye Chillies, sliced (adjust to taste)
  • 1 pound Ground Turkey (93% lean or higher)
  • 1 medium Red Bell Pepper, thinly sliced
  • 1 large Shallot, thinly sliced
  • 2 packed cups Thai Holy Basil (or Thai Basil), leaves only

Instructions:

  1. Mix the Sauce: Whisk together the Low-Sodium Soy Sauce, Dark Soy Sauce, Fish Sauce, Brown Sugar, and Stock in a small bowl. Set aside.
  2. Prep Aromatics: Mince the garlic and slice the chillies and shallots. Keep the basil leaves separate and ready to go.
  3. Heat the Wok: Place the wok over high heat until it just begins to smoke. Add the neutral oil.
  4. Bloom Aromatics: Immediately add the minced garlic and sliced chillies. Stir-fry rapidly for 30–45 seconds until fragrant. Do not let the garlic burn.
  5. Brown the Turkey: Add the ground turkey to the wok. Break it up quickly with a spoon or spatula. Cook on high heat for 3–4 minutes until the turkey is fully browned and any liquid has evaporated.
  6. Add Vegetables: Add the sliced shallots and bell peppers. Stir-fry for 1–2 minutes until the vegetables are crisp-tender (they should retain a slight crunch).
  7. Add the Sauce: Pour the prepared sauce mixture over the turkey and vegetables. Stir continuously for 30 seconds to 1 minute, allowing the sauce to thicken slightly and coat the mixture evenly.
  8. The Basil Finish: Remove the wok from the heat immediately. Toss in the packed basil leaves. Stir only until the basil leaves wilt—this usually takes about 15–20 seconds.
  9. Serve: Transfer the stir-fry immediately to serving plates, ideally over fresh Jasmine rice, and optionally topped with a crispy fried egg.