1 tbsp veg oil
2 Tbsp minced garlic (6 cloves)
1/4 lb yard long beans or fresh green beans, in 1/4" pieces
2 bird chilis, stemmed, minced
1 1/2 lb firm tofu, in 1" cubes
1 1/2 Tbsp fish sauce
1 tsp salt
1 tsp sugar
1/2 c coarsely chopped holy basil
bird chilis: tiny, fiery hot, multicolored chilis. Serrano chilis a good substitute.
holy basil: heated, more pungent. Use common basil, increase amt by 1/2.
Heat wok over hi. Add oil, toss in garlic, fry 30 sec. Add beans, chilis, fry 3 min. Add tofu, fry 2 min. As tofu breaks up, it will start to look like scrambled eggs. Add fish sauce, salt, sugar, mix well. Cook until beans just tender, bright green: 3–4 min. Add basil, mix thoroughly. Garnish with whole basil leaves, serve.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday February 23rd, 2005