Spicy Chickpea and Basil Stir-Fry

Drain and rinse the chickpeas. Pat them very dry with a clean kitchen towel — this is the secret to getting them nicely charred in the wok, na krap!

Slice the garlic thinly, grate the ginger, cut the bell pepper into strips, and slice the scallions (keep white and green parts separate). Juice the lime and set everything within arm's reach.

Slice the garlic thinly, grate the ginger, cut the bell pepper into strips, and slice the scallions (keep white and green parts separate). Juice the lime and set everything within arm's reach.

Place your wok over the highest heat you have and let it smoke for a moment. Add coconut oil and swirl until it melts and shimmers.

Toss in the sliced garlic and grated ginger. Stir constantly for 30 seconds — you want their fragrance to bloom but not brown. Smell that? Pure aromatherapy, na krap!

Toss in the sliced garlic and grated ginger. Stir constantly for 30 seconds — you want their fragrance to bloom but not brown.

Add the bell pepper strips and toss everything together. Cook 2 minutes until peppers soften slightly but still have crunch.

Pour in soy sauce, hot sauce, and sprinkle cayenne over the wok. Toss everything vigorously to coat evenly.

Squeeze in fresh lime juice, add salt, and season with black pepper. The lime makes everything sing, you see.

Add the bell pepper strips and toss everything together. Cook 2 minutes until peppers soften slightly but still have crunch.

Remove from heat immediately. Add fresh basil leaves and sliced scallion greens — toss gently just until wilted.

Taste and adjust — more lime for sour, more hot sauce for heat, more soy for salty. This is YOUR balance of the four pillars.

Serve immediately over jasmine rice or as a vibrant filling for tortillas. Garnish with extra basil leaves and scallion rings.