Given the blog name, you should not be surprised to find a few recipes that include basil here. I love smell and taste of basil and am thrilled the season is finally here where I can use this herb on everything. I already have 2 plants growing in small pots on the windowsill and 1 seed packet that I have got to get started. It is still a little cold outside here to put them out on the porch but I have my fingers crossed that warm weather will be here to stay very soon! We have certainly had enough rain, we just need the sun to stick around.
So many varieties so little time
I have used the Thai basil which you can find at Asian markets in large quantities and I find it pleasingly aromatic and more spicy than sweet. It works well in most Asian dishes and is used liberally in Vietnamese Pho. It’s can be a little overpowering in things like egg salad or tuna salad but I love to put herbs into these salads to spice things a bit. I may use parsley, cilantro or basil on occasion.
I love this time of year and feel so lucky to be living in this corner of NOVA because from May to October there are Farmer’s Market galore within a short drive. My husband and I get up early and head out in a different direction every week and see what’s new.
I usually use regular ol’ sweet basil which is typically what you find at the supermarket. I have 2 small pots of this type. At one of the weekend markets I came across a Genovese basil plant and was intrigued so bought that before I remembered that I had the other 2 pots at home!
Dried or Fresh?
The sweet basil and the Genovese basil are very similar and I have been using them interchangeably. I find that the leaves of the Genovese plant are more hardy so they hold up better in cooking. In my opinion dried herbs are no comparison to fresh.
If I don’t have fresh herbs or garlic for a recipe, I would rather go without than use dried flakes. I use dried sage on rare occasions and dried oregano and there are 2 reasons for that: the scent of oregano is so overwhelming I cannot tolerate it in the house and believe it or not, I don’t use it very often at all.
The recipe below is one you will want to keep handy all summer and throughout the year. It is quick and delicious and so easy to double for larger crowds.
Don’t forget to leave me a comment after you give this recipe a try.
Pork with Tomato and Basil
- May 8, 2019
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- 11b country style boneless pork ribs sliced thinly
- 3 tsp cornstarch divided
- salt and pepper
- 1 T peanut or vegetable oil
- 3 cloves garlic minced
- 2 roma tomatoes seeded and chopped
- 1/2 C fresh basil leaves chopped
- 2 green onion chopped
- 3/4 C water
- 1/3 C oyster sauce
- 2 tsp cornstarch
- 1T sugar
- 1 tsp Sriracha chilli sauce(more if you like it hot)
- Step 1
- Season pork with salt and pepper in a bowl and toss with 1 teaspoon cornstarch to coat evenly. Set aside.
- Step 2
- Combine sauce ingredients and 2 teaspoon cornstarch in a jar or small bowl. I like to use a jar and after securing the lid just shake vigorously
- Step 3
- Heat oil in a large skillet over medium heat. Add pork and sauté until pork is cooked through about 5 minutes. Add garlic and cook til fragrant about 1 minute. Add tomatoes and cook 1 more minute. Add sauce and heat through until bubbly and sauce has thickened. Stir in onions and basil and serve with your favorite rice