Thai Basil Summer Squash

Recipe & Photo From www.noteatingoutinny.com
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Thai Basil Summer Squash
(makes about 2 side dish servings)
4-6 small heirloom summer squashes, ends trimmed and cut to longish pieces no thinner than 1/2″
1/2 onion, thickly sliced
2 cloves garlic, minced
2-3 small Thai chilies, chopped
2 tablespoons vegetable or canola oil
salt and pepper to taste

for the sauce:
juice of 1 lime
1 tablespoon Thai fish sauce
1 teaspoon soy sauce
1 tablespoon sugar (preferably brown sugar)

12-15 fresh Thai basil leaves (or substitute Italian basil)

Combine the ingredients for the sauce in a small bowl and stir until the sugar is dissolved. Heat a wide sautee pan with the oil over high, and add the garlic and chilies. Once fragrant and the oil is very hot, add the squash and onions along with pinches of salt and pepper. Spread them around so that most of the squash pieces have direct contact with the pan and don’t move for about ten seconds or so. Stir them around and repeat.

Once there are light golden-brown marks on some of the vegetables and the squash pieces are beginning to turn less opaque-white in flesh, add the sauce ingredients and stir immediately to combine. Taste for seasoning, adding salt or pepper as desired, and add the basil leaves. Remove from heat and turn onto a bowled serving dish. Serve immediately with rice (or as part of a multi-dish family meal).