This flavorful oil is wonderful on steak, eggs, in soup and on salads. When I whip up a batch I use it on everything!
2 cups basil leaves
1 cup olive oil
1 tsp salt
Bring a large pan of water to a boil. Prepare an ice bath in a large bowl, a combo of ice and water.
When water comes to a boil, add basil leaves and blanch for 15 seconds. Remove from water and add to ice bath. Ring out all the water and place in a blender. Add salt and olive oil, blend on high until basil is finely minced and incorporated into the oil. And immersion blender also works great for making basil oil.
Pour into a bottle and drizzle away! I keeps for about a week. Keep in fridge and bring to room temp before using.
I can’t seem to get enough Bok Choy lately. Maybe it is mid winter and I am growing tired of the usual winter veggies, maybe it is the fact that it is so simple to make, whatever the reason I am loving it!
1 lb shrimp, uncooked, peeled & deveined
4 – 6 bunches of bok choy
12 oz sliced mushrooms
1/4 cup thinly sliced fresh Ginger
1 bunch of green onions, chopped
3 cloves garlic, thinly sliced
1/2 c chicken stock
2 TBSP soy sauce
2 tsp Chinese chili garlic sauce
In a large non stick skillet, heat 1 tsp peanut oil over medium heat. Add mushrooms and sauté until golden, if the pan gets dry add a little chicken stock. Remove mushrooms from pan, wipe out pan with a paper towel.
In a bowl, combine 1/2 chicken stock, soy sauce and garlic sauce, set aside.
Add 1 tsp peanut oil to pan over medium high heat, once shimmery, add ginger and garlic, cook for 1 min. Add green onions, shrimp, bok choy, mushrooms, and sauce cook until shrimp are pink, stir frequently.
Serves 2 – 4.