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 brown sugar
- 30 ml water
Aromatics and Base
- 30 ml neutral cooking oil
- 4 garlic, minced
- 3 bird's eye chilies, finely chopped
- 500 g minced turkey
- 100 g green beans, cut into 1cm pieces
- 40 g fresh holy basil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 285 kcal
- Protein
- 26 g
- Carbohydrates
- 7 g
- Fat
- 17 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 889 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 86 mg
- Potassium
- 443 mg
- Calcium
- 65 mg
- Iron
- 2.2 mg
- Magnesium
- 53 mg
- Phosphorus
- 285 mg
- Zinc
- 3.2 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.27 mg
- Niacin
- 9.1 mg
- Folate
- 28 mcg
- Water
- 146 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, brown sugar, and water until the sugar is fully dissolved.
Heat a wok or large skillet over high heat until it just begins to smoke. Add the neutral oil, swirling to coat the bottom.
Immediately add the minced garlic and chopped bird's eye chilies to the hot oil. Stir-fry vigorously for 15 seconds until highly fragrant but not burned.
Add the minced turkey to the wok. Using the wok spatula, break the meat apart into small pieces. Stir-fry for 4-5 minutes until the turkey is entirely browned, no longer pink, and reaches a safe internal temperature of 74C/165F.
If using green beans, add them now and toss for 1 minute to blister slightly.
Pour the prepared sauce over the turkey mixture. Toss continuously for 1 to 2 minutes until the sauce reduces, thickens slightly, and evenly glazes the meat.
Turn off the heat entirely. Add the fresh basil leaves and gently fold them into the hot meat mixture for 30 seconds until they are just wilted and tender-crisp.
Chef's Notes
- To achieve a restaurant-quality sear on the turkey, resist the urge to constantly stir once it hits the pan. Let it sit undisturbed for 30-45 seconds to build a Maillard reaction crust.
- Dark soy sauce is crucial here not for salt, but for giving the turkey a rich, appetizing mahogany color instead of a greyish, boiled appearance.
- Holy basil (tulsi) is traditional and provides an incredible peppery, clove-like flavor, but standard sweet basil or Thai basil are acceptable and still produce a delicious result.
- Traditionally, this style of dish is served over a bed of jasmine rice and topped with a crispy-edged fried egg (khai dao). The rich yolk cuts perfectly through the spice.
Storage
Refrigerator: 3 days — Store in an airtight container. Basil will lose its vibrant green color upon reheating.
Freezer: 1 month — Freeze in freezer-safe bags. Texture of basil will degrade, but flavor remains excellent.
Reheating: Microwave on high for 1-2 minutes or stir-fry in a hot skillet until steaming.
Troubleshooting
Turkey releases too much water and boils instead of frying
Cause: The wok was not hot enough when the meat was added, or the pan was overcrowded.
Fix: Continue cooking on maximum heat until the liquid evaporates entirely, then allow the meat to fry in its own rendered fat for a minute.
Prevention: Ensure the oil is shimmering and slightly smoking before adding the meat. Cook in batches if using a small pan.
Dish tastes overwhelmingly salty
Cause: Brands of fish sauce and soy sauce vary heavily in sodium content.
Fix: Add a squeeze of fresh lime juice and an extra pinch of sugar to balance the saltiness.
Prevention: Use low-sodium soy sauce or hold back a portion of the sauce mixture to add to taste.
Cultural Context
This recipe is a lean variation of Pad Krapow (Holy Basil Stir-Fry), one of Thailand's most ubiquitous and beloved street food dishes. Often considered the Thai equivalent to a sandwich or burger in its fast, satisfying nature, it expertly balances the pillars of Thai flavor: salty, sweet, umami, and spicy.
