[CH] mint leaves & chile

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I've got a bumper crop of mint and basil and want to make a Thai-style
stir-fry of mint leaves and chile.  I've tried this once with only
marginal success, and I was wondering if there are any tricks to
maximizing the flavor of the mint and/or basil.  When is the best time to
add the herbs?  Toward the end or at the beginning w/ the garlic,
ginger and chile to infuse the oil?  One possibility, I guess is just to
use more!

Any thoughts appreciated...

ed

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