1/2 pound boneless chicken breast (or use scallops) 1/4 cup shredded bamboo shoots 3 tablespoons oyster sauce 2 tablespoons oil 3 red chile peppers 3 cloves garlic, (chopped) 15 basil leaves 3 kaffir lime leaves 2 cups chopped cabbage (optional) 1/2 cup straw mushrooms
Chop garlic. Cut lime leaves into strips. Chop chile peppers. Thinly slice chicken into 2-inch strips (or, if using scallops, rinse and score diagonally).
Heat oil. Add garlic and lime leaves. Add chicken (or scallops), mushrooms, bamboo shoots, oyster sauce, and red chile peppers. Stir fry for five minutes or until chicken (or scallops) is cooked. Mix in basil and serve on a bed of chopped cabbage (if desired).
Recipe Source: "Keo's Thai Cuisine" by Keo Sananikone, Ten Speed Press