Prep Time: 20 minutes

Cook Time: 15 minutes

Serving: 4 people

A Word From The Cook

“Flavour Infusion.”

Ingredients

• 2 lbs Shrimp (1/2 lb per person) (peeled and deveined)
• 3 cloves Garlic
• 3 Thai Red Chili Peppers (adjust to your preference of spiciness)
• 1 small Onion (quartered into stir fry size pieces)
• 1/2 Red Bell Pepper (julienned)
• 1/2 Orange Bell Pepper (julienned)
• 1 Portabello Mushroom (cut into bite size pieces)
• 1 cup Green Beans (cut in half)
• 1 cup Thai Basi (compressed)
• 1 cup Thai Basil (Cinnamon Basil) (larger leaves torn)
• 2 Tbsp Vegetable Oil
• 2 Tbsp Oyster Sauce
• 1 Tbsp Soy Sauce
• 1/2 Tbsp White Sugar
• 1/4 Cup Water

Instructions

1. Chop the Garlic and Red Chilis together making sure the chilis are diced very small
2. Heat the oil in a large skillet on medium-high heat, adding the garlic/chili mix and sauté until fragrant (but not browned)
3. Add the shrimp and continue to sauté until the shrimp are translucent (partially cooked)
4. Add the vegetables and cook until they are crisp (not soft).
5. Then add the oyster sauce, soy sauce, sugar and water, stirring to coat well
6. Remove from heat and fold in the Thai basil
7. Serve immediately over rice. (I like to use the brown rice because of the nutty flavour that works well with the spices).