1 tablespoon (30 mL) vegetable oil
4 cloves garlic, minced
1 slice fresh Chinese ginger
1/2 teaspoon (2 mL) coarse ground black pepper
1/2 pound (250 g) large shrimp, peeled and deveined, with tail on
1 cup (250 mL) fresh basil leaves
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 teaspoon (5 mL) chile oil or 1 small chile, thinly sliced (optional)
Juice of 1⁄2 lime
HEAT oil in large skillet or wok on high heat. Add garlic, ginger and pepper; stir fry 30 seconds or until fragrant. Add shrimp; stir fry 1 to 2 minutes or just until shrimp turn pink.
STIR in basil, fish sauce and chile oil, if desired; stir fry 30 seconds or until basil is limp. Remove from heat. Squeeze lime juice over top.