Buffalo Basil

This is another one of Anna's recipes, sort of kind of not really actually. But it was inspired by a recipe in her cookbook that we made last time we were over there. Her recipe used chicken, and I'm sure there was some other stuff in it, really the only connection is the inspiration.

I was in Whole Foods and noticed that their ground buffalo was about the same price as the ground beef, and I like buffalo, so I got some. And then I remembered that I had a lot of Thai basil at home, and this dish was born. Its fairly simple, but it was high on the yum-scale.



Buffalo Basil Glop
Made three servings

1/2lb ground buffalo (any sort of ground meat works here)
A 2" chunk of ginger
2 cloves garlic
2C basil leaves (Thai basil has a slightly spicier smell/taste)
Soy sauce, to taste
Molasses, to taste
2C green beans, broken in half
Oil of some sort, for cooking

In some oil, cook the garlic until it is golden brown. Add the ginger and the meat, and stir it around to break it up. Add a couple glugs of soy sauce (small glugs), and keep stirring around. Once its broken up, add the basil, chopped or ripped into pieces. Add about 1-2 teaspoons of molasses, stir it around - if the meat is cooked enough for your liking, give it a taste. Add more soy sauce and molasses as you feel necessary. Remove the meat from the heat.

Meanwhile, blanche the green beans, until they're tender but crisp. Add to the meat.

Serve over rice.

When we did this at Anna's house, the recipe called for a fried egg over the top. Ed and I agreed that while the egg was good, it wasn't really adding anything to this dish. Oh well. Worth it anyway.