thai lemongrass basil stir-fry: i love sundays.

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It was a productive day on Sunday. I worshiped God, met up with a lovely friend for coffee (well, tea for me), and then walked a few blocks over to my favorite Thai grocery store on Broadway right near Kingsway. I also realized that I was considering taking an apartment right beside the store -- that would have been dangerous. 

I brought my treasures back home and decided to do something spectacular with them, for once, only for my own palette. It is leisurely and fun when cooking for yourself (though I always make too much -- that's an instinctive thing). 

Thai basil is different from the regular lovely fragrant leaves used -- it has a stronger taste, and

I was also able to finish my second drawing. Opus has become my favorite store in the past couple of weeks because it allows you to frame your own pieces -- cutting down on cost and allowing you to learn the 'ancient' art. It was a good Sunday -- with the two kinds of art complimenting each other, cooking and drawing.  

Thai Lemongrass Basil Stir-Fry 

Thai chili or chili flakes -- optional
2 stalks fresh lemongrass -- tender part thinly sliced
1/4 cup coconut milk
1 tbs. sugar
2 tbs. fish sauce (salt may be used as a substitute)
1/2 tsp. white pepper
1 birds eye pepper, chopped
25 fresh Thai basil leaves
1 tbs. lime zest
1/2 lime, juiced
Stir-fried fresh vegetables (such as baby carrots, mushroom, bell peppers, squash and Thai, Japanese or domestic eggplant)
1 package cooked rice noodles

1. Blend together the first ten ingredients until smooth. 


2. Pour the sauce into a wok and add the vegetables. Cook until tender and add the rice noodles. 


3. Stir it all together until warm and cooked. 


4. Pray. Eat. Enjoy. Frame at Opus.