You can substitute pork for the chicken if you want.

Chicken Basil, or Gai Pad Gra Pow, is one of the classics of Thai food and is surprising easy to make. You know you’ve made Chicken Basil right when the heat from the chili peppers plays just under the flavor of the gra pow and the fish sauce. Don’t be afraid to use what seems like an excessive amount of gra pow leaves – they make the dish.

looks pretty close to what I remember, but not much in the way of greens – can add baby spinach, rocket, mixed salad greens etc. Also no rice vermicelli!! or peanuts

CALORIES 274 (22% from fat); FAT 6 .8g (sat 1.9g,mono 2.4g,poly 0.7g); IRON 3 .7mg; CHOLESTEROL 69mg; CALCIUM 25mg; CARBOHYDRATE 24 .9g; SODIUM 627mg; PROTEIN 26 .5g; FIBER 2 .1g

CALORIES 81 .3 CAL

FAT 3 .5 G

SATURATED FAT 0 .4 G

CHOLESTEROL 0 .2 MG

SODIUM 68 MG

CARBOHYDRATES 9 .2 G

TOTAL SUGARS 4 .9 G

DIETARY FIBER 2 .9 G

PROTEIN 3 .6 G

Kung Pao Sauce…make it on the weekend then stir fry. Make it and freeze it and have it ready always.

a copycat of the Bourbon Chicken sold in Chinese carry-outs

This dish comes fromo ne of DC’s most delicious seafood restaurants, The Oceanaire. No doubt the biggest trick to replicating Oceanaire’s scallops is finding the freshest possible. Barring a close relationship with a wholesale distributor the best option you have is to strike up a conversation with a local seafood retailer. Simply ask when their scallops arrived and then ask to give them a sniff. If the answer was today, and you only smell the sea (no fishy or pungent odors) then you can be relatively certain that your scallops are of the highest quality possible.

SO delish! I added more okra.