Spicy Thai Basil Stir-Fry

1.Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker until fluffy. Keep warm.

2.If using chicken, heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the chicken slices and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove and set aside. If using tofu, skip this step.

3.In the same wok, add the remaining 1 tablespoon vegetable oil. Add the chopped garlic and sliced Thai red chilies, stir-fry for about 30 seconds until fragrant but not burnt.

4.Add the sliced onion, red bell pepper, and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

5.Return the cooked chicken to the wok (or add the tofu cubes now). Stir to combine.

6.In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and water until sugar dissolves. Pour this sauce mixture over the stir-fry. Stir well to coat all ingredients evenly.

7.Cook for another 2 minutes, allowing the sauce to thicken slightly and flavors to meld. Adjust seasoning with salt and freshly ground black pepper as needed.

8.Turn off the heat and immediately add the fresh Thai basil leaves. Toss gently until the basil wilts and is evenly distributed.

9.Serve the spicy Thai basil stir-fry hot over the prepared jasmine rice.